Zucchini and Ricotta Frittata light and fluffy. The frittata is one of the quickest main courses there is, with so many ingredients to make it, with cheeses, cold cuts, vegetables, pasta, etc… we can please everyone. It can be served as a main course, but also as an appetizer. It solves last-minute dinners or packed lunches, perhaps by stuffing a sandwich. I have always loved eggs in general and cooked in different ways, but I have adored frittata since I was a child. The frittata, unlike the French omelette, is cooked on both sides and the ingredients are mixed with the eggs inside. Now I leave you with this simple idea!!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Slow fire
- Cuisine: Italian
Ingredients
- 9 oz zucchini
- 10 eggs
- 3.5 oz ricotta
- grated Parmesan cheese q.b
- salt
- pepper
Tools
Pan diameter 12 inches
Steps
First, wash and grate the zucchinis (if they have flowers, clean, chop them, and set aside).
Place the zucchinis in a sieve with a bit of salt, so they lose their excess water.
Beat the eggs and season them with salt, pepper, Parmesan, and ricotta.
Then squeeze the grated zucchini a bit and add it to the eggs (also add the chopped flowers if there are any).
Mix well. In the pan, add a drizzle of oil, turn the heat to low, let it warm up, and add the eggs. Cover and cook slowly until the base sets, about 10 minutes.
You will see the frittata puff up a bit; at this point, when it is no longer liquid on the surface, flip the frittata with a plate or lid. Cook for another 10 minutes on the other side.
The frittata is ready!
Storage
The zucchini and ricotta frittata should preferably be eaten the same day, but you can store it covered in the refrigerator for up to one day.
