Got eggs? Got zucchini? You’ve got dinner! Adapted from Gourmet’s yellow cookbook.
zucchini, about 1 pound, grated
1 tbls. olive oil
1 clove of garlic, chopped
herb of choice (oregano, thyme), about 2 tsp. chopped
3/4 tsp. salt (divided)
1/2 tsp. pepper (divided)
1/2 cup milk*
1 cup ricotta (homemade!) or fromage blanc
- Whisk together eggs, milk, ricotta, 1/4 tsp. salt, and 1/4 tsp. pepper. Set aside.
- Heat olive oil in a 12-inch, ovenproof skillet over medium heat. (I use cast iron.) Add the zucchini and cook about 10 minutes, stirring often, until it just begins to become golden. Add the herbs, remaining seasons, and garlic. Cook for one minute.
- Pour egg mixture over zucchini mixture, pouring from the outer edge into the center (almost in a spiral.) Lift up the edges off the cooked egg and swirl pan to let the uncooked egg trickle under. Cook on the burner for a total of about 3-5 minutes. (It will still be wet on top.)
- Pop it under the broiler for about 3 minutes. Serve warm or cold, picnic style.
*(For two people, adapt the recipe by using about 4-5 eggs and 1/4 milk. Use a smaller pan, if you want a frittata with some depth. This recipe is pretty forgiving, so experiment!)