Zucchini and Ricotta Frittata

Ingredients

• Large Eggs 6 count
• Ricotta Cheese 0.5 cup
• Zucchini 2 medium
• Small Onion 1 count
• Parmesan Cheese, grated 0.25 cup
• Olive Oil 2 tbsp
• Salt 0.5 tsp
• Black Pepper 0.25 tsp
• Fresh Parsley (optional) 2 tbsp

How to Cook

1. Dice the small onion and thinly slice the zucchini.
2. Heat 1 tablespoon of olive oil in a 20-22 cm (8-9 inch) oven-safe, non-stick pan over medium heat. Add the diced onion and cook until softened, about 3 minutes.
3. Add the sliced zucchini to the pan and cook for another 5 minutes, until tender-crisp. Remove the cooked vegetables from the pan and set aside.
4. In a large bowl, whisk the eggs, ricotta cheese, grated Parmesan cheese, salt, and black pepper until well combined. Gently fold in the cooked zucchini and onion.
5. Preheat your oven to 180°C (350°F). Return the same pan (no need to clean) to medium-low heat and add the remaining 1 tablespoon of olive oil if needed. Pour the egg mixture into the pan, spreading the vegetables evenly. Cook on the stovetop for 5 minutes, until the edges are set.
6. Transfer the pan to the preheated oven. Bake for 12 minutes, or until the frittata is puffed and set in the center.
7. Let the frittata cool slightly in the pan before inverting onto a plate or slicing directly. Garnish with fresh parsley if desired.