Vegetable Frittata with Ricotta, Basil, and Oregano
This rustic frittata made with summer zucchinis and tomatoes takes on a nice flavor from the fresh basil and oregano. It pairs nicely with a small green salad on the side.Serves 4-6
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 red onion , chopped
- 2 green zucchinis , halved, and sliced thick
- 3 Roma tomatoes , halved, and cut into chunks
- 4 garlic cloves , chopped
- 1 tablespoon fresh basil leaves , chopped
- 1 tablespoon fresh oregano leaves , chopped
- Juice of 1 lemon
- 6 large eggs
- 1/2 cup ricotta
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 350°F.
- Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the garlic and onion, and cook, stirring occasionally for 5 minutes. Add the zucchini and tomatoes and cook for 5 minutes longer.
- While the vegetables are cooking, whisk the eggs together in a medium bowl. Add the ricotta, lemon juice, and season with salt and pepper. Stir until combined.
- Add the eggs to the pan and sprinkle the basil and oregano leaves over the top. Cook for 4 minutes.
- Place in the oven and bake for 35 to 40 minutes. Remove from the oven. Slice into wedges and serve immediately.
Please follow and like:
