Zucchini-Ricotta-Frittata

Title: Zucchini-Ricotta-Frittata

Categories: Vegetables, Zucchini, Frittata, Italian

Yield: 4 Portionen

2 ts olive oil

1 zucchini, thinly sliced

1 shallot, finely chopped

1 clove garlic, minced

3/4 ts salt

4 lg eggs

4 lg egg whites

1/2 c part-skim ricotta cheese

1/4 c Parmesan cheese

-- freshly grated 3 tb chopped fresh parsley

2 tb snipped fresh chives

1 tb chopped fresh basil

-- or 1 ts dried

1/4 ts freshly ground black pepper

MMMMM--SOURCE--

-- Eating Well May/June 1998

-- MM-Format by

-- Petra Hildebrandt

10-inch ovenproof nonstick skillet, heat

1 ts oil over medium-high

heat. Add zucchini and shallot; cook, stirring, until zucchini is hust

4 minutes. Add garlic and saut‚ until fragrant, about seconds. Season with 1/4 ts salt. Transfer veggies to a bowl and let cool

for 10 minutes. Wipe out skillet.

In a medium bowl, whisk eggs and egg whites. Add ricotta, Parmesan, parsley,

chives, basil, pepper and remaining 1/2 ts salt and whisk until smooth. Stir

in vegetables. Preheat broiler.

Add remaining 1 ts oil to the skillet, swirling to coat the bottom; heat

over medium-low heat. Pour in egg mixture, shaking pan to distribute evenly.

5 to

minutes.

Place skillet under broiler 6 inches below the below the heat source and 2 to 3 minutes. Loosen edges and slide

frittata onto a platter. Cut into wedges and serve.

MMMMM