Spring Zucchini Frittata Recipe

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Spring Zucchini Frittata
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Ingredients:

  • 1/2 cup stale bread
  • 1/2 cup milk

Directions:

  1. Soak 1/2 cup stale bread cubes in 1/2 cup milk; mix with 8 beaten eggs.
  2. Add 3/4 cup ricotta, 1 teaspoon chopped thyme, and salt and pepper.
  3. Saute 1 cup shredded zucchini in an ovenproof nonstick skillet with oil.
  4. Add the egg mixture; cook until the bottom sets, then bake at 325 degrees F, 25 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 229.13 Kcal (959 kJ)
Calories from fat 133.2 Kcal
% Daily Value*
Total Fat 14.8g 23%
Cholesterol 351.5mg 117%
Sodium 178.36mg 7%
Potassium 490.36mg 10%
Total Carbs 5.62g 2%
Sugars 1.53g 6%
Dietary Fiber 0.62g 2%
Protein 19.22g 38%
Vitamin C 20.4mg 34%
Iron 2.4mg 13%
Calcium 195.4mg 20%
Amount Per 100 g
Calories 102.25 Kcal (428 kJ)
Calories from fat 59.44 Kcal
% Daily Value*
Total Fat 6.6g 23%
Cholesterol 156.85mg 117%
Sodium 79.59mg 7%
Potassium 218.81mg 10%
Total Carbs 2.51g 2%
Sugars 0.68g 6%
Dietary Fiber 0.28g 2%
Protein 8.58g 38%
Vitamin C 9.1mg 34%
Iron 1.1mg 13%
Calcium 87.2mg 20%

* 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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Recipe Tags

Weightwatchers Points

  • 5.7
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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