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.

Pugliese Frittata With Zucchini And Ricotta

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

  1. In a bowl, beat the eggs and season with salt and pepper. Stir in the ricotta and Parmesan cheese.
  2. Heat olive oil in a non-stick skillet over medium heat. Add the onion and garlic, and sauté until softened.
  3. Add the zucchini slices to the skillet and cook until tender, about 5 minutes.
  4. Pour the egg mixture over the zucchini in the skillet. Cook for 5-7 minutes, or until the edges are set.
  5. 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.
  6. 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