Zucchini Ricotta Frittata
Zucchini Ricotta Frittata
INGREDIENTS
Serves 4 people
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6 eggs
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1/2 cup of milk
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1 cup of ricotta
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1cup of shredded mozzarella cheese
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1/4 cup of fresh grated Parmesan cheese
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1/2 tsp of salt
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1 tsp of fresh ground black pepper
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1 Tbls of fresh flat leaf Italian parsley, chopped
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6 fresh basil leaves, chopped
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1 tsp of fresh thyme, chopped
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1/4 cup of extra virgin olive oil
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1Tbls of butter
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1 yellow onion, chopped
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2 cloves of garlic, chopped
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1 medium zucchini, sliced into circles
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3 thick slices of pre-cooked smoked pork butt, cubed
PREPARATION
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In a large bowl whisk together the eggs, milk, ricotta, mozzarella, Parmesan, salt, pepper, parsley, basil and thyme and set aside.
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Heat the olive oil and butter in a 10 inch oven proof non-stick skillet or a very seasoned cast iron skillet.
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Cook the zucchini slices until they are slightly browned. Around 6 to 7 minutes.
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Remove the zucchini from the pan and let cool.
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Add the onions, garlic and smoked butt to the pan and sauté until onions a translucent and slightly browned. Remove from the pan and let cool.
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Mix together the zucchini, onions and garlic with the egg mixture.
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Re-heat the pan and add a little more oil to the pan if needed.
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Add the egg mixture to the pan.
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Cook for about 5 to 6 minutes until the bottom begins to brown. Use a spatula to separate the egg from the pan and check the bottom.
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Place the pan under a broiler and cook for about 2 to 3 minutes more until the top is slightly browned.
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Remove from pan and cut into slices.