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MMMMM----- REZEPTI fuer Windows 2.1 registriert, Format Meal-Master
Title: Zucchini-Ricotta-Frittata
Categories: Vegetables, Zucchini, Frittata, Italian
Yield: 4 Portionen
2 ts olive oil
1 zucchini, thinly sliced
1 shallot, finely chopped
1 clove garlic, minced
3/4 ts salt
4 lg eggs
4 lg egg whites
1/2 c part-skim ricotta cheese
1/4 c Parmesan cheese
-- freshly grated
3 tb chopped fresh parsley
2 tb snipped fresh chives
1 tb chopped fresh basil
-- or 1 ts dried
1/4 ts freshly ground black pepper
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-- Eating Well May/June 1998
-- MM-Format by
-- Petra Hildebrandt
In a 10-inch ovenproof nonstick skillet, heat 1 ts oil over medium-high
heat. Add zucchini and shallot; cook, stirring, until zucchini is hust
tender, about 4 minutes. Add garlic and sauté until fragrant, about 30
seconds. Season with 1/4 ts salt. Transfer veggies to a bowl and let cool
for 10 minutes. Wipe out skillet.
In a medium bowl, whisk eggs and egg whites. Add ricotta, Parmesan, parsley,
chives, basil, pepper and remaining 1/2 ts salt and whisk until smooth. Stir
in vegetables. Preheat broiler.
Add remaining 1 ts oil to the skillet, swirling to coat the bottom; heat
over medium-low heat. Pour in egg mixture, shaking pan to distribute evenly.
Cook until edges are set and frittata is browned on the bottom, 5 to 7
minutes.
Place skillet under broiler 6 inches below the below the heat source and
cook until top of frittata is set, 2 to 3 minutes. Loosen edges and slide
frittata onto a platter. Cut into wedges and serve.
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