Zucchini Frittata Recipe

Cooking Directions

1. 1

   Prepare the Zucchini

   Wash and slice the zucchini into thin rounds. Heat 1 tablespoon of olive oil in a skillet over medium heat, add the zucchini, sprinkle with salt, and sauté until golden brown and tender, about 5-7 minutes. Remove from heat and set aside.

2. 2

   Whisk the Eggs

   In a large bowl, whisk together the eggs, black pepper, and half of the Parmigiano Reggiano until well combined and slightly frothy.

3. 3

   Combine Mixtures

   Fold the sautéed zucchini, housemade ricotta, and chopped parsley into the egg mixture until evenly distributed.

4. 4

   Cook the Frittata

   In the same skillet, heat the remaining tablespoon of olive oil over medium-low heat. Pour the egg and zucchini mixture into the skillet, spreading it evenly. Cook for 8-10 minutes without stirring until the edges set and the bottom is golden brown.

5. 5

   Finish Under Broiler

   Preheat the broiler. Once the edges of the frittata are set, sprinkle the remaining Parmigiano Reggiano on top and place the skillet under the broiler for 2-3 minutes, or until the top is puffed and golden.

6. 6

   Serve

   Remove from the oven, let cool slightly, slice into wedges, and serve warm or at room temperature.