We had a good year for growing zucchini this year and I thought I would give this frittata recipe a try. If you find that you have an abundance of zucchini leftover from the growing season, this may be the dish for you. Each bite of this frittata is veggie and herb-packed with the finishing touches of rich and creamy ricotta. This flavor-filled frittata would be perfect for brunch or a quick and easy dinner.
I would like to thank the folks at Hannaford and their recipe-filled Fresh magazine. For my frittata, I substituted the use of dill/ and or parsley for just parsley from my herb garden. The dill I was growing this summer mysteriously disappeared due to some sort of furry garden pest, but my parsley was left untouched. I think everything worked out well despite my not using dill and perhaps in the future, I will incorporate dill as well. Anyway, everything came out beautifully and I think you will enjoy the smooth taste of the frittata with an extra kick of flavor with the addition of the red pepper flakes.
Serves: 4 to 6
12 Large Eggs
1/3 Cup Milk or Half-and-Half, Salt and Pepper
1/2 Cup Grated Parmesan Cheese
1/4 Cup Sliced Fresh Basil, Plus Small Leaves for Garnish
1/4 Cup Chopped Fresh Dill and/or Parsley
1/2 Teaspoon Red Pepper Flakes
2 Tablespoons Olive Oil
1 Small Yellow Onion, Thinly Sliced
3/4 1b. Zucchini (about 4 small), trimmed and sliced into 1/4: rounds
3/4 Cup Ricotta Cheese
Place a rack in the upper-middle section of the oven and preheat to 350 degrees Fahrenheit. In a large bowl, whisk eggs, milk, 1/2 teaspoon of salt, and 1/2 teaspoon pepper until frothy. Then stir in parmesan, sliced basil, half of the dill, and the red pepper flakes and then set aside.
In a large nonstick oven-safe skillet, heat olive oil over medium-high temperature until it is shimmering. Add onion and cook, making sure to stir frequently, until golden brown, about six to eight minutes. When making frittatas, I prefer to use a Lodge 12-inch cast-iron skillet as I know it will be oven-safe and perfect for making these types of dishes.
Adding the Zucchini
Next, add zucchini, season with salt and pepper, and cook stirring occasionally, until the vegetables are softened and browned in spots. This should take about five minutes.
Add the egg mixture and then using a rubber spatula, drag eggs from the edges of the pan toward the center, scraping the bottom and sides of the pan occasionally, until the eggs begin to set. This should take one to two minutes.
Cooking the Frittata
Smooth the top of the frittata and cook, making sure not to move, for one minute; remove from heat. Dollop the ricotta over the top, then transfer skillet to oven and cook until the frittata is puffed and the top is dry. This should take fifteen to twenty minutes.
Use a spatula to loosen the edges of the frittata from the skillet. Making sure to be careful as the skillet will be extremely hot, slide onto a plate or cutting board, and let sit for ten minutes.
Sprinkle with basil and remaining half of dill and/or parsley before serving. Your frittata is now ready to cut into slices. Go ahead and enjoy a piece of heaven!