Zucchini frittata to go

I’ve been looking for new ways to increase my vegetable intake so I tried out this frittata that made four portions, or enough for two days worth of breakfast for me and Nadia.

Eight eggs whipped with 1/2 c of part-skim ricotta, salt and pepper. Add that to sliced zucchini, scallions and parsley that has been sautéed in a light amount of oil or butter (or a little of both) until brown, about 15 min. Mix in a non-stick skillet and bake for 35 minutes at 350.

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