Zucchini Ricotta Frittata

INGREDIENTS

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.