Recipe: Ricotta Frittata (with zucchini and fresh herbs)

RICOTTA FRITTATA

2 tablespoons olive oil
1 tablespoon butter
1 onion, thinly sliced
1 zucchini, thickly sliced
1 yellow summer squash, thickly sliced
Several sprigs each fresh parsley, sage, rosemary, and thyme (2 tablespoons chopped)
1 1/2 cups fresh ricotta cheese
1/2 cup freshly grated Parmesan
1 teaspoon salt
1/2 teaspoon ground black pepper
4 eggs
1/2 cup shredded cheddar

Set the oven at 350 degrees F. Have on hand a deep 9-inch pie pan.

In a large skillet over medium heat, heat the oil. When it is hot, add the butter. Add the onion and cook for 8 minutes or until softened.

Add the zucchini and squash and cook for 5 minutes more or until the vegetables are just tender. Sprinkle with 1 tablespoon of the herbs; toss gently. Transfer to the pie pan.

In a bowl with a fork, beat the ricotta, Parmesan, salt, and pepper with a fork until smooth. Add the eggs one by one, the remaining 1 tablespoon herbs, and the cheddar. Pour the mixture onto the vegetables.

Bake the frittata for 40 minutes or until the mixture is set in the middle.

Makes 6 servings
Source: Debra Samuels to the Boston Globe, September 3, 2008