Friday recipe: Ricotta frittata with zucchini

I find that making a frittata is one of the easiest dishes there is. Add a salad to the menu and you have a gorgeous meal! (and a bottle of vino too!).

During the summer season I always try to make easy recipes, the heat plus the slow pace of summer doesn’t allow you to stay in the kitchen for hours. (Though my mother still cooks for 12 people every Sunday, rain or shine -she placed an air conditioner in her kitchen!)

Today I am going to share a frittata recipe that hopefully you will try and love!

This frittata is not the same, but i wanted to give you an idea of how it looks like!

This frittata is not the same, but i wanted to give you an idea of how it looks like!

Ricotta frittata with zucchini:

(Try to find fresh good quality ricotta in an Italian market)

6 large eggs, salt and freshly ground pepper, 1 cup fresh ricotta cheese, 1 clove garlic minced, 1 tablespoon chopped fresh marjoram, parsley or mint, 1 medium zucchini finely chopped, 2 tablespoons extra virgin olive oil.

-In a medium bowl, beat together the eggs, salt, pepper, ricotta, garlic, and herbs.

-Heat 1 tablespoon olive oil in a pan, add the zucchini. cook, stirring often until tender, about 8 minutes. Season to taste with salt.

-Add the remaining spoon of olive oil to the pan, turn up the heat and add the egg mixture. Jiggle and tilt the pan to distribute the zucchini through the eggs, and lift the edges of the mixture so that the eggs can rum underneath.

-Reduce the heat and cover. Cook for 10 minutes or until set.

-You can run the pan under the broiler until the top is browned if you want.

– Slide the frittata onto a platter, serve hot, cool or at room temperature.


*image via pinterest

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