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Vegetable Frittata with Ricotta, Basil, and Oregano

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
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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.