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Zucchini & Ricotta Frittata (Vegetarian, Gluten, Grain Free & Low Carb)

This is a fresh, delicous and easy frittata made with zucchini and ricotta
Course Brunch, Lunch
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Healthy, Low Carb, vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1


For the frittata

  • 2 tbsp Leek thinly sliced
  • 1 Garlic clove minced
  • 1/2 Zucchini grated
  • 2 tbsp Mixed fresh herbs (I useed mint, cilantro and parsley) roughly chopped
  • 1 tsp Lemon juice
  • 3 Eggs whisked
  • 1 tbsp Milk (I used almond milk)
  • 1-2 tbsp Ricotta
  • Sea salt, to taste
  • Black pepper, to taste
  • 1-2 tbsp Grated cheese (I used pecorino)
  • Olive oil, to fry

For the topping

  • 3-4 tbsp Ricotta
  • Fresh herbs


  • Preheat the oven to 175 degrees Celcius.
  • Preheat an oven safe pan over medium heat with some olive oil.
  • Fry the leek and garlic until soft and a little browned.
  • Grate the zucchini and squeeze out excess water (as much as you can).
  • Add to the pan and fry until a bit softened and browned.
  • Add fresh herbs and lemon juice and combine.
  • Whisk together eggs, milk, ricotta, salt and black pepper in a bowl and add to the pan. Fry for 3-4 minutes.
  • Add the grated cheese on top and put in the oven and bake for 8-10 minutes (just until the eggs are set).
  • Top with more ricotta and fresh herbs and serve warm.