Zucchini and Ricotta Frittata

Ingredients

• 6 large eggs
• 120 g whole milk ricotta cheese
• 2 medium zucchini
• 0.25 cup Parmesan cheese, grated
• 1 medium shallot or small onion
• 1 garlic clove
• 2 tbsp fresh parsley, chopped
• 1 tbsp extra virgin olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. Preheat oven to 180°C (350°F). Grate the zucchini and squeeze out as much excess water as possible using a clean kitchen towel. Finely chop the shallot (or onion) and mince the garlic.
2. Heat olive oil in an oven-safe, non-stick skillet (20-22 cm / 8-9 inch diameter) over medium heat. Add the chopped shallot and cook until softened, about 3-4 minutes. Add the minced garlic and grated zucchini, and cook for another 5-7 minutes, until the zucchini is tender and any remaining moisture has evaporated. Remove from heat.
3. In a large bowl, whisk together the eggs, ricotta cheese, grated Parmesan, chopped fresh parsley, salt, and pepper until well combined.
4. Fold the cooked zucchini mixture into the egg mixture.
5. Pour the frittata mixture back into the same skillet (no need to clean it if it's non-stick). Cook on the stovetop over medium-low heat for 3-5 minutes, until the edges begin to set.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is puffed, set in the center, and lightly golden.
7. Let the frittata cool slightly in the skillet before inverting onto a plate or slicing directly. Serve warm or at room temperature.

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