Quick and easy for a tasty breakfast, brunch, or lunch main dish.
Did you know that yesterday was “Dump Your Extra Zucchini On Your Neighbor’s Doorstep Day”?
According to our local newspaper, it was, though I think they may have been joshing.
Elise Bauer
Then again, maybe not!
This excellent zucchini ricotta frittata recipe (like the way that just rolls of one’s tongue?
“ricotta frittata, ricotta frittata”) is based on one by our local cherished chef Biba.
Elise Bauer
It’s a cinch to make and a tasty way of enjoying bountiful summer squash.
Have Even More Zucchini?
Add the ricotta and Parmesan and whisk to combine.
Elise Bauer
Stir in the salt, freshly ground black pepper, basil and thyme.
Heat the olive oil in a 10-inch oven-proof stick-free skillet on medium high.
When the oil is hot and begins to shimmer, add the zucchini slices.
Elise Bauer
Stir so that the zucchini slices are all coated with some of the oil.
Remove the pan from heat.
Let the zucchini cool in the pan for 30 seconds then transfer it to the bowl with the eggs.
Elise Bauer
Over medium heat, reheat the skillet until the oil in the pan is hot.
There should be a couple of tablespoons of oil left in the pan, if not, add some.
When the oil is hot, pour the egg and zucchini mixture into the pan.
Elise Bauer
Without stirring, let the egg mixture cook for 2 to 3 minutes.
It will still be slightly runny in the middle.
Set the top rack 5 inches from the heating element in the oven.
Elise Bauer
Preheat the oven broiler.
Cook under the broiler until the top starts to become lightly browned, about 2 minutes.
Flip the skillet over to release the frittata on to the plate.
Elise Bauer
Slide the frittata from the plate back into the skillet.
Let cook for a couple of minutes more until the bottom browns.
Let rest in the pan for 2 to 3 minutes to allow it to set.)
Elise Bauer
Slide the frittata out of the skillet onto a serving plate.
Let cool for a minute or two and cut into wedges.
Elise Bauer
Elise Bauer
