Easy Zucchini Frittata with Ricotta and Dill
This easy Mediterranean Zucchini Frittata is made with tender zucchini, creamy ricotta, fresh dill, and eggs. Ready in about 30 minutes, it’s a simple and delicious recipe for brunch, lunch, or a light dinner.
Servings: 4 servings
Calories: 296kcal
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic thinly sliced
- 1 medium zucchini thinly sliced
- ¼ red onion thinly sliced
- 8 large eggs
- ⅔ cup half and half
- ⅓ cup chopped fresh dill
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper or to taste
- ¼ to ½ teaspoon red pepper flakes
- ⅓ cup ricotta cheese
Instructions
- Preheat the oven to 350℉.
- Heat olive oil in a 10-inch ovenproof nonstick skillet. Add sliced zucchini and red onion. Cook, stirring often, until the zucchini is beginning to soften. Add garlic and cook another 30 seconds, or until fragrant.
- While the zucchini is cooking, add the eggs, half and half, fresh dill, salt, pepper, and red pepper flakes to a bowl; whisk until incorporated.
- Once the zucchini and onions are soft, pour the egg mixture over the zucchini into the skillet, stirring gently to combine. Cook over medium-high heat, stirring gently until the edges begin to set; about 2 minutes. Dollop the ricotta over the top.
- Place in the oven and bake until the center is set or when its internal temperature is at 160 degrees F; about 15 to 20 minutes. Remove from the oven and let cool in the skillet for a few minutes. Serve!
Notes
- Texture: For the creamiest texture, I prefer whole milk ricotta and half-and-half or whole milk.
- Cheese: Feta or goat cheese can be used in place of the ricotta for a different flavor.
- Tip: Be careful not to overbake the frittata. It’s ready when the center is set and the eggs reach 160°F.
Nutrition
Serving: 1g | Calories: 296kcal | Carbohydrates: 7g | Protein: 17g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Cholesterol: 393mg | Sodium: 718mg | Fiber: 1g | Sugar: 3g