Pugliese Frittata With Zucchini And Ricotta
Pugliese Frittata with Zucchini and Ricotta is a classic dish from the Pugliese cuisine, known for its simple yet delicious flavors. This frittata is packed with fresh zucchini and creamy ricotta, making it a perfect dish for a light and satisfying meal.
Ingredients
- 6 large eggs
- 2 medium zucchinis, thinly sliced
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
Instructions
- In a bowl, beat the eggs and season with salt and pepper. Stir in the ricotta and Parmesan cheese.
- Heat olive oil in a non-stick skillet over medium heat. Add the onion and garlic, and sauté until softened.
- Add the zucchini slices to the skillet and cook until tender, about 5 minutes.
- Pour the egg mixture over the zucchini in the skillet. Cook for 5-7 minutes, or until the edges are set.
- Carefully flip the frittata using a large plate, then slide it back into the skillet to cook the other side for an additional 5 minutes.
- Once the frittata is cooked through and golden, remove from the skillet and let it cool slightly before slicing and serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 10g
- Protein
- 15g
- Fat
- 18g
Supplies
Non-stick skillet Large plate
Tools
Spatula Whisk
Serving suggestions
Serve the Pugliese Frittata with Zucchini and Ricotta with a side of mixed greens and crusty bread for a complete meal.
Tips & tricks
For added flavor, you can sprinkle some fresh herbs like basil or parsley on top of the frittata before serving.
Cost
$10