Recipe by Caroline Cooks
Tasty breakfast or supper. Serve with grilled and olive oiled French bread slices, and maple sauteed bacon. From a food blog with adjustments and additions.
Top Review by Barb G.
My DH & I really enjoyed this lowcarb Frittata. I cut the olive oil to 1 tablespoon, used the yellow squash. Didn't have the marjoran, so I used Basil. This was very good reheated in the microwave for lunch the next day. I will be making this again, a good low carb meal.
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1⁄2 cup sliced onion
- 1 teaspoon minced garlic
- 2 yellow squash (small and sliced 1/4 inch thick)
- 1 teaspoon chopped fresh marjoram or 1⁄4 teaspoon dried 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 See How It's Made
- 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.