Tasty Zucchini Ricotta Frittata Recipe

Did you know that the other day was "Dump Your Extra Zucchini On Your Neighbor's Doorstep Day"? According to our local paper it was, though I think they might have been joshing. However, 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 regional treasured chef Biba. It's a cinch making and a tasty method of taking pleasure in bountiful summer squash.

Zucchini Ricotta Frittata Recipe

Ingredients

• 6 large eggs
• 1/2 cup ricotta cheese
• 1/3 cup freshly grated Parmesan cheese
• 1/4 teaspoon salt
• Newly ground black pepper to taste
• 1 Tbsp sliced fresh basil
• 1/2 teaspoon sliced fresh thyme
• 1/4 cup extra virgin olive oil
• 2 little zucchini, or one bigger one, washed and sliced into thin rounds (about 3/4 pound).

Method

Beat the eggs in a medium bowl. Add the ricotta and Parmesan and beat to integrate. Include the salt, freshly ground black pepper, basil and thyme and beat to combine. Set aside.

Heat the olive oil in a 10-inch oven-proof stick-free frying pan on medium high. When the oil is hot and begins to shimmer, add the zucchini slices. Stir so that the zucchini pieces are all coated with a few of the oil. Cook, stirring only sometimes (if you stir excessive the zucchini won't brown), up until the zucchini slices are lightly browned, about 5-6 minutes. Get rid of from heat. Eliminate zucchini pieces from the pan with tongs or a slotted spoon to a bowl. Let cool for 30 seconds approximately, and then stir the zucchini slices to the egg mix.

Reheat the skillet. There ought to be a couple of tablespoons of oil left in the pan, if not, add some. When the oil is hot, pour the egg mix into the pan. Do not stir it. Decrease the heat to medium. Let the egg mixture cook. Run a spatula along the edge of the frittata, separating the cooked edges from the pan. Let the egg mixture cook until the bottom is golden brown and the top is beginning to set, about 5-6 minutes.

Set the top rack 5 inches from the heating element in the oven. Preheat the oven broiler. Once the top of the frittata has begun to embed in the pan on the stove top, get rid of the pan from the range and location it in the oven. With the broiler on, the door of the oven has to be open. You can let the pan's handle stand out from the oven through the open door. Cook under the broiler up until the top begin to become gently browned, about 2 minutes.

Additionally, instead of using the broiler, you can position a plate face-down on top of the frying pan. Turn the frying pan over to release the frittata on to the plate. Then move the frittata from the plate back on to the frying pan. Let cook for a few minutes more till the bottom side gets browned.

Slide the frittata out of the frying pan onto a serving plate. Let cool for a minute or two and serve.

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