Zucchini Ricotta Frittata

Zucchini Ricotta Frittata

INGREDIENTS

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

   

  PREPARATION

   

• 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.