Recipe: Zucchini Ricotta Frittata

Zucchini Ricotta Frittata
Source: Eating Well May/June 1998
Makes 4 servings

2 tsp olive oil
1 zucchini, thinly sliced
1 shallot, finely chopped
1 clove garlic, minced
3/4 tsp salt
4 large eggs
4 large egg whites
1/2 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese
3 tbsp chopped fresh parsley
2 tbsp snipped fresh chives
1 tbsp chopped fresh basil (or 1 ts dried)
1/4 tsp freshly ground black pepper

In a 10-inch ovenproof nonstick skillet, heat 1 tsp oil over medium-high heat. Add zucchini and shallot; cook, stirring, until zucchini is just tender, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds. Season with 1/4 tsp salt. Transfer veggies to a bowl and let cool for 10 minutes. Wipe out skillet.

In a medium bowl, whisk eggs and egg whites. Add ricotta, Parmesan, parsley, chives, basil, pepper and remaining 1/2 tsp salt and whisk until smooth. Stir in vegetables.

Preheat broiler. Add remaining 1 tsp oil to the skillet, swirling to coat the bottom; heat over medium-low heat. Pour in egg mixture, shaking pan to distribute evenly. Cook until edges are set and frittata is browned on the bottom, 5 to 7 minutes.

Place skillet under broiler 86 inches below the heat source) and cook until top of frittata is set, 2 to 3 minutes. Loosen edges and slide frittata onto a platter. Cut into wedges and serve.