Tuscan Ricotta Frittata Recipe

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Ingredients:

Serving

2 tbsp extra virgin olive oil, plus more for drizzling
1/2 cup sliced onion
1 tsp minced garlic
2 yellow squash (small and sliced 1/4 inch thick )
1 tsp chopped fresh marjoram
salt & freshly ground black pepper
6 eggs
3/4 cup ricotta cheese
1/4 cup grated parmesan cheese
2 roma tomatoes, peeled, seeded and chopped

Directions:

Preheat oven to 375°F.
Coat bottom of a large cast iron skillet with olive oil.
Add squash, onions, garlic, marjoram, and salt and pepper to taste and sauté over medium heat until onions are translucent and very aromatic and squash are softened but not cook through, about 5-7 minutes.
In a bowl combine eggs, ricotta, and Parmesan and whisk until smooth.
Add egg mixture to squash-onions and stir gently to incorporate mixture.
Cook frittata on stovetop until eggs start to set; transfer skillet to oven.
Bake for 12-15 minutes, or until firm.
Run knife around edge and turn frittata out onto a large serving plate.
Scatter chopped tomatoes over frittata, drizzle with olive oil, if desired, and slice into wedges; serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	186.51 Kcal (781 kJ)
Calories from fat	130.96 Kcal
		% Daily Value*
Total Fat	14.55g	22%
Cholesterol	183.03mg	61%
Sodium	153.69mg	6%
Potassium	164.63mg	4%
Total Carbs	3.43g	1%
Sugars	1.05g	4%
Dietary Fiber	0.45g	2%
Protein	11.03g	22%
Vitamin C	3.8mg	6%
Iron	1mg	6%
Calcium	141.6mg	14%

Amount Per 100 g
Calories	162.66 Kcal (681 kJ)
Calories from fat	114.21 Kcal
		% Daily Value*
Total Fat	12.69g	22%
Cholesterol	159.62mg	61%
Sodium	134.03mg	6%
Potassium	143.57mg	4%
Total Carbs	2.99g	1%
Sugars	0.92g	4%
Dietary Fiber	0.39g	2%
Protein	9.62g	22%
Vitamin C	3.3mg	6%
Iron	0.9mg	6%
Calcium	123.5mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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