Frittata di Zucchine e Ricotta

Ingredients

• Large Eggs 4 pieces
• Ricotta Cheese 0.5 cup
• Zucchini 2 medium
• Onion 0.5 small
• Garlic Clove 1 piece
• Grated Parmesan Cheese 0.25 cup
• Olive Oil 2 tbsp
• Salt 0.5 tsp
• Black Pepper 0.25 tsp
• Fresh Parsley (optional) 1 tbsp

How to Cook

1. Trim the ends of the zucchini and thinly slice them into rounds or half-moons. Mince the onion and garlic.
2. Heat 1 tablespoon of olive oil in a non-stick oven-safe skillet (about 8-10 inches) over medium heat. Add the minced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
3. Add the sliced zucchini to the skillet with the onion and garlic. Sauté for 8-10 minutes, or until the zucchini is tender and lightly browned. Season with a pinch of salt and pepper. Remove from heat and set aside to cool slightly.
4. In a medium bowl, whisk together the eggs, ricotta cheese, grated Parmesan, the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
5. Gently fold the cooked zucchini mixture into the egg and ricotta mixture.
6. Heat the remaining 1 tablespoon of olive oil in the same skillet over medium-low heat. Pour the egg mixture into the skillet, spreading the zucchini evenly. Cook on the stovetop for 5-7 minutes, or until the edges are set and the bottom is golden brown but the center is still a bit wobbly. While cooking, preheat your oven broiler.
7. Carefully transfer the skillet to the preheated broiler (place it 6-8 inches from the heat source). Broil for 2-4 minutes, or until the frittata is puffed, golden brown, and set in the center. Watch carefully to prevent burning.
8. Remove the frittata from the oven and let it rest in the skillet for 5 minutes. Optionally, garnish with fresh parsley. Slice into wedges and serve warm or at room temperature.