Zucchini Frittata with Ricotta and Herbs
Nutrition
Calories: 290 kcalCarbohydrates: 6 gProtein: 1 gFat: 20 gSaturated Fat: 7 gCholesterol: 395 mgSodium: 550 mgFiber: 1 gSugar: 4 g
Ingredients
- 12 large eggs
- 1/3 cup milk or half-and-half
- Salt and pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup sliced fresh basil plus small leaves for garnish
- 1/4 cup chopped fresh dill and/or parsley
- 1/2 tsp. red pepper flakes
- 2 Tbsp. olive oil
- 1 small yellow onion thinly sliced
- 3/4 lb. zucchini about 4 small, trimmed and sliced into 1/4" rounds
- 3/4 cup ricotta cheese
Instructions
- 1. Place a rack in upper-middle of oven and heat to 350 degrees. In a large bowl, whisk eggs, milk, 1/2 teaspoon salt, and 1/2 teaspoon pepper until frothy. Stir in Parmesan, sliced basil, half of dill, and the red pepper flakes and set aside.
- 2. Heat oil in a large nonstick oven-safe skillet over medium-high until shimmering. Add onion and cook, stirring frequently, until golden brown, 6 to 8 minutes.
- 3. Add zucchini, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened and browned in spots, about 5 minutes. Add egg mixture, then, using a rubber spatula, drag eggs from edges of pan toward center, scraping bottom and sides of pan occasionally, until eggs begin to set, 1 to 2 minutes.
- 4. Smooth top of frittata and cook, without moving, 1 minute; remove from heat. Dollop ricotta over top, then transfer skillet to oven and cook until frittata is puffed and top is dry, 15 to 20 minutes.
- 5. Use a spatula to loosen edges from skillet, carefully as handle will be extremely hot, then slide onto a platter or cutting board and let sit 10 minutes. Sprinkle with basil leaves and remaining half of dill before serving.
- Source: Hannaford fresh Magazine, July - August 2020