Zucchini Ricotta Frittata
You can never have too many main course recipes, so give Zucchini Ricotta Frittatan a try. This recipe makes 3 servings with 401 calories, 23g of protein, and 33g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of pepper, ricotta cheese, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a gluten free diet.
Instructions
Whisk the eggs in a medium bowl.
Add the ricotta and Parmesan and whisk to combine. Stir in the salt, freshly ground black pepper, basil and thyme. Set aside.
Sauté the zucchini slices:
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. Stir so that the zucchini slices are all coated with some of the oil.
Cook, stirring only occasionally (if you stir too much the zucchini won't brown), until the zucchini slices are lightly browned, about 5-6 minutes.
Remove the pan from heat.
Let the zucchini cool in the pan for 30 seconds then transfer it to the bowl with the eggs.
Pour egg mixture into pan and cook: 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.
Without stirring, let the egg mixture cook for 2 to 3 minutes. Run a spatula along the edge of the frittata, separating the cooked edges from the pan as the eggs cook.
Continue to cook for 3 to 4 minutes longer, or until the bottom is golden brown and the top is beginning to set. It will still be slightly runny in the middle.
Finish under the broiler: Set the top rack 5 inches from the heating element in the oven. Preheat the oven broiler. Once the top of the frittata has started to set in the pan on the stove top, remove the pan from the stove and place it in the oven.
Keep the oven door slightly open if you want and let the pan's handle stick out from the oven through the open door.
Cook under the broiler until the top starts to become lightly browned, about 2 minutes.
(Alternatively, instead of using the broiler, you can place a plate face-down on top of the skillet. Flip the skillet over to release the frittata on to the plate. 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.)
To serve: Slide the frittata out of the skillet onto a serving plate.
Let cool for a minute or two and cut into wedges.
Recommended wine: Sparkling Wine
Frittata can be paired with Sparkling Wine. Even if you aren't making mimosas, sparkling wine is great with eggs for two reasons. One, if you're eating eggs early in the day, sparkling wine has less alcohol. Secondly, it cleanses the palate, which is important since yolk is known to coat the palate. The Laurent-Perrier Brut ( Split) with a 4.6 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
![Laurent-Perrier Brut ( Split)]()
Laurent-Perrier Brut ( Split)
The flagship of Laurent-Perrier, which embodies the House style: deliciously fresh and easy to drink. The blend is composed of over 55 different Crus (with an average 94% rating). After being aged for over three years, 'Liqueur d'expedition' is added and the champagne is matured for a further six months. The result is a delicate yet complex nose, with hints of citrus fruit, and a good balanced palate. Perfect as an aperitif, is also goes very well with food.