Clean Diet Zucchini and Asparagus Frittata
$0.00 Cooking Fee
Serving Size: 4 ounces
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 6 people
Instructions
- Preheat the oven to 325° F. In a medium saucepan of salted boiling water, blanch the zucchini for a couple minutes. Drain and set aside.
- In a large bowl, beat the eggs with some of the Kosher salt and pepper. Stir in the vegetables and chives.
- In a small bowl, season the ricotta with remaining Kosher salt and pepper.
- In a 12-inch ovenproof nonstick skillet, heat the oil. Add the egg-vegetable mixture and cook over moderately low heat, stirring occasionally, until starting to set at the edge, 3 minutes. Dot the ricotta on top. Transfer the skillet to the oven and bake for 20 to 25 minutes, until the frittata is just set.
- Let cool slightly, transfer to a platter, cut into wedges and serve.
Cook Times
Active Prep15
Hands-On Cook2
Hands-Off Cook25
Passive0
Total Time42 minutes minutes
Recipe Serving Size6 people
Ingredients
Ingredients
- 2 zucchini medium, halved lengthwise, and sliced crosswise 1/4 inch thick
- 6 ounce asparagus trimmed, stems sliced 1/4 inch thick on the diagonal and tips left whole
- 1/2 cup fresh spinach
- 8 egg large
- 1 teaspoon Kosher salt more or less to taste
- 1/4 teaspoon freshly ground black pepper more or less to taste
- 2 tablespoon fresh chives chopped
- 3/4 cup ricotta cheese
- 1 tablespoon avocado oil
Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Oven-proof pan, Saucepan, Sharp Knives, Top Stove, WhiskReheating/Serving Instructions
Heat in a sauté pan over medium heat or in the microwave on medium power until heated through.
Nutrition
Calories: 176kcal | Carbohydrates: 5g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 234mg | Sodium: 505mg | Potassium: 356mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1034IU | Vitamin C: 14mg | Calcium: 117mg | Iron: 2mg
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