This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Fresh spring vegetables and ricotta make this frittata rich and delicious.
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Oven-proof pan, Saucepan, Sharp Knives, Top Stove, Whisk
Ingredients
2zucchinimedium, halved lengthwise, and sliced crosswise 1/4 inch thick
6ounceasparagustrimmed, stems sliced 1/4 inch thick on the diagonal and tips left whole
1/2cupfresh spinach
8egglarge
1teaspoonKosher saltmore or less to taste
1/4teaspoonfreshly ground black peppermore or less to taste
2tablespoonfresh chiveschopped
3/4cupricotta cheese
1tablespoonavocado oil
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.
Reheating Instructions
Heat in a sauté pan over medium heat or in the microwave on medium power until heated through.