Foodie Fridays: Ricotta and Zucchini Frittata

When we first started to shelter in place for the coronavirus pandemic, I decided to buy a carton of egg whites to try as an alternative to whole eggs.  These egg whites came in handy for my variation on a recipe for Ricotta and Spinach Frittata from the Clean Eating website.  Frittatas use a lot of eggs, and this healthy recipe greatly reduces the fat content by using mostly egg whites.  The addition of just one whole egg adds the expected yellow color to the frittata.  I changed the original recipe by using scallions and zucchini rather than white onion and spinach, and I think any combination of vegetables you have on hand would probably work.  This frittata is great for a hearty breakfast or a light lunch or dinner, and is quite tasty despite the lower fat content - in fact, I think I prefer this version to the traditional recipe using all whole eggs!

Ricotta and Zucchini Frittata

8 egg whites (about 1 cup)

1 large egg

1/3 cup milk (I used almond milk)

2/3 cup low-fat ricotta cheese

1 bunch scallions, thinly sliced

1 T. olive oil

2 cloves garlic, minced

2 medium zucchini, grated and squeezed dry

1/4 tsp. each salt and pepper

pinch of ground nutmeg

In a medium bowl, whisk together the egg whites, egg, skim milk, and ricotta until frothy.  Stir in the scallions and set aside.

Heat the oil in a 10-inch nonstick skillet over medium heat. Add the zucchini and sauté for 3 minutes until softened.  Add the garlic and cook for one more minute  Season with the salt, pepper, and nutmeg.

Pour the egg mixture into the pan and stir gently to evenly distribute the zucchini mixture.  Cook for 3 minutes, until the eggs begin to set on the bottom.  Transfer the pan to the oven and bake at 375 degrees for 8 minutes, until the eggs are firm. Cut the frittata into wedges and serve immediately.  Serves 4.