Zucchini Ricotta Frittata

Zucchini Ricotta Frittata


Serves 4 people

  • 6 eggs

  • 1/2 cup of milk

  • 1 cup of ricotta

  • 1cup of shredded mozzarella cheese

  • 1/4 cup of fresh grated Parmesan cheese

  • 1/2 tsp of salt

  • 1 tsp of fresh ground black pepper

  • 1 Tbls of fresh flat leaf Italian parsley, chopped

  • 6 fresh basil leaves, chopped

  • 1 tsp of fresh thyme, chopped

  • 1/4 cup of extra virgin olive oil

  • 1Tbls of butter

  • 1 yellow onion, chopped

  • 2 cloves of garlic, chopped

  • 1 medium zucchini, sliced into circles

  • 3 thick slices of pre-cooked smoked pork butt, cubed




  • In a large bowl whisk together the eggs, milk, ricotta, mozzarella, Parmesan, salt, pepper, parsley, basil and thyme and set aside.

  • Heat the olive oil and butter in a 10 inch oven proof non-stick skillet or a very seasoned cast iron skillet.

  • Cook the zucchini slices until they are slightly browned. Around 6 to 7 minutes.

  • Remove the zucchini from the pan and let cool.

  • 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.

  • Mix together the zucchini, onions and garlic with the egg mixture.

  • Re-heat the pan and add a little more oil to the pan if needed.

  • Add the egg mixture to the pan.

  • 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.

  • Place the pan under a broiler and cook for about 2 to 3 minutes more until the top is slightly browned.

  • Remove from pan and cut into slices.

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