Description
Soft zucchini slices sizzle with garlic and onions, then bathe in a creamy ricotta-egg custard speckled with sun-dried tomatoes. Baked to a golden finish, this frittata delivers tender, savory layers and fresh basil aroma.
Ingredients
- 2 medium zucchini
- 6 large eggs
- 1/2 cup ricotta cheese
- 1/4 cup sun-dried tomatoes
- 1/4 cup grated Parmesan cheese
- 1 small onion
- 2 cloves garlic
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- Fresh basil leaves
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchini into thin rounds, finely chop the onion, and mince the garlic.
- Heat the olive oil in a 10-inch oven-safe skillet over medium heat.
- Add the onion and garlic and sauté until fragrant and translucent, about 3 minutes.
- Stir in the zucchini and cook until slightly softened, about 5 minutes.
- In a mixing bowl, whisk together the eggs, ricotta cheese, Parmesan cheese, salt, and black pepper.
- Fold the chopped sun-dried tomatoes into the egg mixture.
- Pour the egg and ricotta mixture evenly over the sautéed vegetables in the skillet.
- Cook on the stovetop for 2 to 3 minutes until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, until the frittata is completely set and lightly golden on top.
- Remove from the oven and let rest for 5 minutes, then garnish with fresh basil leaves and slice to serve.
Notes
- Use oil-packed sun-dried tomatoes for added flavor and easier chopping.
- Substitute fresh parsley or chives if basil is not available.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a low oven or on the stovetop to maintain creamy texture.