Zucchini Ricotta Frittata

Name: Zucchini Ricotta Frittata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Global
Ingredients: 6 larges eggs; 118 milliliters ricotta cheese; 79 milliliters freshly grated Parmesan cheese; 0 teaspoons salt; 1 serving Freshly ground black pepper to taste; 1 Tbsp chopped fresh basil; 1 teaspoons chopped fresh thyme; 3 Tbsps extra virgin olive oil; 2 smalls zucchini, or one larger one, sliced into thin rounds (about 3/4 pound)

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

Make the egg mixture:

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Egg

Whisk the eggs in a medium bowl.

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Egg

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Whisk

Bowl

Add the ricotta and Parmesan and whisk to combine. Stir in the salt, freshly ground black pepper, basil and thyme. Set aside.

Ingredients you will need

Ground Black Pepper

Parmesan

Ricotta Cheese

Basil

Thyme

Salt

Equipment you will use

Whisk

Sauté the zucchini slices:

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Zucchini

Heat the olive oil in a 10-inch oven-proof stick-free skillet on medium high.

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Olive Oil

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Frying Pan

Oven

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.

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Zucchini

Cooking 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.

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Zucchini

Remove the pan from heat.

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Frying Pan

Let the zucchini cool in the pan for 30 seconds then transfer it to the bowl with the eggs.

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Zucchini

Egg

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Bowl

Frying Pan

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.

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Zucchini

Egg

Cooking Oil

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Frying 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.

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Egg

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Spatula

Frying Pan

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.

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Oven

Frying Pan

Keep the oven door slightly open if you want and let the pan's handle stick out from the oven through the open door.

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Oven

Frying Pan

Cook under the broiler until the top starts to become lightly browned, about 2 minutes.

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Broiler

(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.

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Broiler

Frying Pan

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.)

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Frying Pan

To serve: Slide the frittata out of the skillet onto a serving plate.

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Frying Pan

Let cool for a minute or two and cut into wedges.

Equipment

Ingredients

Servings:

6larges

eggs 118milliliters

ricotta cheese 79milliliters

freshly grated Parmesan cheese 0teaspoons

salt 1serving

Freshly ground black pepper to taste 1Tbsp

chopped fresh basil 1teaspoons

chopped fresh thyme 3Tbsps

extra virgin olive oil 2smalls

zucchini, or one larger one, sliced into thin rounds (about 3/4 pound)

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.