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Ricotta, Pine Nut and Couscous Frittata




Source of Recipe


"Fresh & Healthy" by Sally James


List of Ingredients




2 teaspoons olive oil
1 red onion, chopped
1 zucchini, thinly sliced
2 roma tomatoes, peeled, seeded and diced
2 tablespoons currants
2 teaspoons each lemon zest and juice
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
1 cup cooked couscous
1/2 cup ricotta cheese
6 eggs
2 tablespoons pine nuts



Recipe



Preheat the broiler.
Heat the oil in a large nonstick frying pan. Add the onion and zucchini and cook for 2-3 minutes or until soft. Add the tomatoes, currants, zest and juice, herbs and couscous and cook for 1-2 minutes. Beat the cheese and eggs together in a bowl, then pour over the mixture. Cook over a medium heat until the base is browned and the top is nearly set. Sprinkle with pine nuts and place under the broiler until golden brown. Slice and serve hot or cold with salad.

Serves 8.
Per serving: 152 calories; 8 g fat (3 g saturated fat; 47 percent calories from fat); 11 g carbohydrates; 167 mg cholesterol; 67 mg sodium; 8.5 g protein; 2 g fiber.