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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375°F. | 2. Coat bottom of a large cast iron skillet with olive oil. | 3. 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. | 4. In a bowl combine eggs, ricotta, and Parmesan and whisk until smooth. | 5. Add egg mixture to squash-onions and stir gently to incorporate mixture. | 6. Cook frittata on stovetop until eggs start to set; transfer skillet to oven. | 7. Bake for 12-15 minutes, or until firm. | 8. Run knife around edge and turn frittata out onto a large serving plate. | 9. Scatter chopped tomatoes over frittata, drizzle with olive oil, if desired, and slice into wedges; serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		-	-	-	-
onion	1/2	cup	sliced	32.0	7.472	0.88	0.08
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
yellow squash	2		sliced	48.26	9.8552	2.5654	0.6858
marjoram	1	teaspoon	chopped	1.626	0.3634	0.076	0.0422
salt black pepper			ground	-	-	-	-
egg	6			429.0	2.16	37.68	28.53
ricotta cheese	3/4	cup		323.64	5.6544	20.9436	24.1428
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
rom tomato	2		peeled seeded chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.