Okay folks! This light, fluffy frittata was a happy ‘accident’. Well, not really an accident, but it wasn’t something I had planned to blog about. Except, it turned out so good. I had to share this recipe with you.
My kitchen was stocked with lots of zucchini, plenty of eggs and I was hankering for the remainder of my Ricotta. It was a balmy “summer” evening, so I needed something light and easy for dinner.
My inspiration: One of my favorite dishes is a Lemon Ricotta Pancake we order from a local cafe, usually a Saturday late morning treat after my kids’ tumbling and swimming classes at the Y. What makes is so incredible is that the ricotta is blended and baked right in. It’s a light, fluffy golden pancake with a delicate crisp around the edges. So I set my mind on a similar (but different) dish. Even though I secretly wanted those pancakes for dinner. lol!
I first tried scrambling some eggs with ricotta blended in for a test trial – and they came out so creamy and lovely (my girls, my built-in “taste-testers” got to split this as part of their snack). I couldn’t believe how simple it was to make eggs that much more (with just one addition), so I thought I’d add in a bit more…. As you can see, this is what I came up with.
Here’s the recipe:
- 3 eggs
- 2 tablespoons of Ricotta cheese
- 2 tablespoons of Whole plain European style yogurt
- 2 tablespoons lemon juice
- 1 large yellow zucchini, sliced
- ½ tsp ground nutmeg
- 1 tsp taco seasoning (optional)
- ground pepper to taste
- 2 tablespoons green onion, chopped (garnish)
- Beat eggs, one at a time.
- Add in Ricotta and yogurt and blend well.
- Coat a 9" glass baking dish with cooking spray.
- Layer evenly the zucchini slices into the dish.
- Pour egg mixture on top.
- Bake at 350ºF for 20-25 minutes until eggy batter is just firm.
- Remove from heat.
- Top with green onion and season with nutmeg and pepper.
- Taco seasoning or your favorite mildly spicy blend (such as curry powder) will enhance the overall dish (and add some color).
Plenty of golden zucchini baked right in, it’s a veggie-filled dish that doesn’t scream veggies. In fact, it’s not even green. lol! I love green dishes (and my kids do actually enjoy a variety of greens), but if you need to hide those veggies, this could be the trick. Zucchini is mild and this yellow colored squash makes it fun and sunny.
Q: How do you enjoy Zucchini? Like zoodles? Check out this recipe here.