Zucchini Ricotta Frittata
Any Frittata is delicious but this dish is exceptional. I purposely went out and bought a cast iron frying pan just for frittatas. I get on a kick every so often and I like trying different combinations of vegetables, meats, herbs and spices.
The reason I enjoy this dish so much is because the blend of fresh herbs, olive oil, eggs and cheese are just perfect. Of course you can come up with your own favorite combinations. In this recipe I also used the left over smoked pork butt that I used in the Lima Bean soup I made a few days ago. The flavors are unreal.
This Frittata will easily serve four people unless your like me and don’t really want to share. Serve this dish with small fried red potatoes dusted with rosemary and breakfast sausages or on warm Italian bread.
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.
Serves 4 people
Don't forget to click on the logo below and subscribe to my
That's a discovery! That's Italian! Thats Great-Chicago-Italian-Recipes.com!
Leave Zucchini Riccota Frittata and Return to Italian Recipes
Leave Zucchini Riccota Frittata and Return to Italian Vegetable Recipes
The Italian Grocer |
Italian Heritage |
Italian Chefs | New Contest |
What‘s New | Restaurant Reviews | Your Reviews |
Appetizer Recipes | Soup Recipes | Salad Recipes | Bread Recipes | Vegetable Recipes | Pasta Recipes | Poultry Recipes |
Beef Recipes | Pork Recipes |
Veal Recipes |
Lamb Recipes | Seafood Recipes |
Pizza Recipes | Cooking for Kids | Italian Cheese | Italian Wine | Dessert Recipes |
Coffee and Espresso|
Italian Dinner Music | Food Glossary |
About the Cook |
Share This Site |
Submit Your Recipes |
Your Italian Recipes | Archived Menus
32 Great Italian Sauces
Mia Cucina Pazzo
Italian Christmas Cookies