Zucchini-Ricotta Frittata with Warm Tomato Garnish

Zucchini-Ricotta Frittata with Warm Tomato Garnish

A little trick here is to salt the zucchini before cooking it to pull out the water. It will give your frittata a much better texture in the end. Mixing tomatoes of assorted colors makes for a pretty garnish.


1 1/2 pounds zucchini (about 3 medium), coarsely grated
1 1/8 teaspoons salt, divided
2 tablespoons extra-virgin olive oil, divided
4 large eggs
4 egg whites
1/4 teaspoon freshly ground pepper
1/2 cup grated Parmesan or aged Monterey Jack cheese
1 tablespoon chopped fresh marjoram
2/3 cup part-skim ricotta cheese

Tomato garnish

2 1/2 cups chopped tomatoes (2-3 medium)
1 medium shallot, minced
1 small clove garlic, minced
2 teaspoons chopped fresh marjoram
2 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon freshly ground pepper
Pinch of salt

  1. To prepare frittata: Toss zucchini with 1 teaspoon salt in a medium bowl. Transfer to a colander set over a large bowl; let drain for 20 to 30 minutes. Rinse briefly under cool water and squeeze to dry.

  2. Heat 1 tablespoon oil in a large nonstick ovenproof skillet over medium-high heat. Add the zucchini and cook, stirring frequently, until the moisture in the pan has evaporated, 5 to 6 minutes. Transfer to a bowl. Wipe out the pan.

  3. Position a rack in the upper third of the oven; preheat broiler.

  4. Whisk eggs and egg whites with the remaining 1/8 teaspoon salt and pepper in a large bowl until combined. Stir in the zucchini, Parmesan (or Monterey Jack) and marjoram. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the egg mixture and reduce heat to medium-low. Distribute dollops of ricotta on top of the eggs and cook until the eggs are set but the top is still wet, 5 to 7 minutes. Transfer the frittata to the oven and broil until cooked through and lightly brown on top, 3 to 5 minutes.

  5. To prepare tomato garnish: Toss tomatoes with shallot, garlic, marjoram, oil, vinegar, pepper and salt in a medium bowl. Heat a medium skillet over medium-high heat. Add the tomato mixture and cook, stirring frequently, until the tomatoes are warmed through and just beginning to release their juices, about 2 minutes.

  6. To serve, slide the frittata onto a serving plate and cut into 6 slices. Serve warm or cold, topped with the tomato garnish.

Makes 6 servings.

Per serving: 222 calories; 14 g fat (4 g sat, 7 g mono); 155 mg cholesterol; 10 g carbohydrate; 15 g protein; 2 fiber; 721 mg sodium…reduce sodium content by using a salt substitute.

Nutrition bonus: Vitamin C (50% daily value), Vitamin A (25% dv), Calcium (20% dv), Potassium (18% dv).

B-man :wink: