This ricotta frittata recipe is made with thinly sliced zucchini and tomatoes and seasoned with onions, garlic, fresh parsley and parmesan cheese. It’s topped with creamy ricotta cheese for a tasty egg recipe that’s low carb and gluten free.
Ricotta Frittata Recipe
My parents were from southern Italy and I am lucky to have been raised eating authentic Italian cuisine and have many of them in my Italian recipes category, like tomato sauce made from fresh tomatoes.
Frittata is one those authentic recipes that’s definitely worth sharing because it’s so simple and delicious. Plus, it’s great for when you’re watching your carbohydrate intake.
And if that’s the case, you’d probably like my Low-carb Sausage and Mushroom Frittata Bites too!
Adding a dollop of ricotta on top makes it extra special, if you’re a ricotta cheese lover like me.
It’s a delicious recipe for a delightful weekend brunch. You can eat frittata hot or at room temperature.
Take leftovers to lunch the next day. It’s full of veggies and protein.
Additionally, it’s a great way to use up a lot of eggs. You can add so many different veggies to a frittata but, zucchini and tomato is just perfect when you have garden veggies coming in.
Disclosure: This post may contain Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.
What is frittata?
Italian Frittata is basically an omelette or crustless quiche making it a great low carb dish. You can make frittata with leftover cooked vegetables, spices and cheese such as parmesan cheese, fontina cheese or fetta cheese which is great for a spinach ricotta frittata.
If you don’t have leftover cooked vegetables, you can make them beforehand as described in the recipe card below.
You can cook it in a skillet on the stove top or you can cook it in the oven in a cast iron skillet or oven-safe skillet.
In Italy, Italians don’t eat eggs for breakfast like Americans do. Therefore, they eat frittata at lunchtime which, is their biggest meal of the day similar to our dinner.
What do you serve with frittata?
It depends in which meal you will be serving frittata in order for you to pick what to serve it with. In the American culture, it can be served at a breakfast meal, lunch or at dinner as a side dish.
Because frittata is similar to an American omelette, you can you serve it with breakfast potatoes, grilled or baked Italian sausage, bacon, or ham and toast. This is perfect for breakfast or brunch.
If you’re eating it for lunch, you can eat it with a an arugula salad, garden salad or Italian fruit salad.
If you’re eating frittata at dinnertime, you can serve it similar to as mentioned above.
Ricotta Frittata Recipe Ingredients
*The full printable recipe is at the bottom of this post in the recipe card.
- extra virgin olive oil
- onions
- garlic
- zucchini
- tomato slices
- large eggs
- grated parmesan cheese
- fresh parsley
- creamy ricotta cheese
- salt
- black pepper
Summary Instructions
*The full printable recipe is at the bottom of this post in the recipe card.
Use an 8- 10-inch skillet. It’s easier to use a nonstick skillet to flip the frittata.
First, you’ll cook the veggies in the olive oil. Then, you’ll add the egg mixture (beaten eggs), grated parmesan cheese and fresh parsley over top of the veggies and cover it.
After the eggs are cooked, they’ll steam and turn a light yellow color as shown below.
Use a large spatula to aid you in flipping the frittata over in the pan. Doing so will brown the other side.
Otherwise, you can skip flipping in the frying pan and cut it into pieces and flip each piece over.
If you want to serve it whole and fear it will break, you can invert a dinner plate over top of the frittata and flip it that way. You may need help with this.
This easy recipe is a simple meal that can be served for breakfast, lunch, an easy dinner (with Garlic Parmesan Potatoes) or at a weekend brunch. A simple frittata can be an easy weeknight side dish that goes well with Italian sausage or chicken cutlets.
You may also like:
Low-carb Sausage and Mushroom Frittata Bites
Ham, Egg and Gouda Breakfast Muffins
Traditional Italian Easter Pie with Ricotta and Meat Recipe
Frittata with Zucchini, Tomato and Ricotta Cheese
Ingredients
- 3 tbsp extra virgin olive oil
- 1/2 cup chopped onions
- 2 cloves minced garlic
- 1 1/2 cups zucchini, thinly sliced ( about 5 oz)
- 3 slices tomato (cut in 1/4 inch)
- 6 large eggs
- 1/4 cup grated parmesan cheese
- 2 tbsp chopped fresh parsley
- 3/4 cup ricotta cheese
- salt and pepper to taste
Instructions
- First, add eggs to a medium bowl and whisk until combined.
- Then, slice zucchini into very thin slices (as thin as you can get them or use a mandolin) and cut a tomato into three 1/4 inch slices.
- Next, on medium-high heat, cook onions and minced garlic in olive oil for a couple of minutes and then add the thinly sliced zucchini. Cook for a few minutes.
- Then, add the tomato slices to the bottom of the skillet so that they're in a triangle and move the zucchini slices to fit around them. Continue to cook another minute.
- Next, add the egg mixture. Then sprinkle the grated parmesan cheese and parsley on top. Reduce heat to medium and cover with a lid and allow to cook for about 10 minutes. Check to make sure it's not burning on the bottom.
- Then, after the eggs are cooked (they'll steam and turn a light yellow color), dip the skillet to one side and use a large spatula to aid you in flipping the frittata over in the pan. Doing so will brown the other side. Otherwise, you can invert a dinner plate on top of the skillet and flip it onto there.
- Last, sprinkle with salt and pepper and then top with three, even dollops of ricotta cheese. If you want to heat the ricotta, add the lid for a few minutes. Garnish with additional parsley if desired.
Notes
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