Cherry & Dennis Helper Habitat

Italian Zucchini and Ricotta Frittata

意式翠玉瓜瑞可塔芝士蛋餅

Italian Zucchini and Ricotta Frittata: Thin zucchini and soft pockets of ricotta set inside a tender stovetop frittata.

Total time: 28 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Thin zucchini and soft pockets of ricotta set inside a tender stovetop frittata.

01

Ingredients

All ingredients

300 g zucchini
6 piece egg
150 g ricotta cheese
60 ml milk
1 tbsp olive oil
1 tsp salt
1 tsp Black pepper
10 g parsley

Italian Zucchini and Ricotta Frittata: 300 g zucchini, 6 piece egg, 150 g ricotta cheese, 60 ml milk, 1 tbsp olive oil, 1 tsp salt, 1 tsp Black pepper, 10 g parsley

02

Tools

knife
cutting board
mixing bowl
whisk
frying pan
spatula
lid
serving plate

Italian Zucchini and Ricotta Frittata: knife, cutting board, mixing bowl, whisk, frying pan, spatula, lid, serving plate

03

Steps

Italian Zucchini and Ricotta Frittata — Slice the zucchini: Wash the zucchini and slice it about 3 mm thick.

Step 1

Slice the zucchini

Wash the zucchini and slice it about 3 mm thick.

Italian Zucchini and Ricotta Frittata — Chop the parsley: Wash, dry and finely chop the parsley.

Step 2

Chop the parsley

Wash, dry and finely chop the parsley.

Italian Zucchini and Ricotta Frittata — Whisk eggs and milk: Whisk the eggs and milk until evenly combined.

Step 3

Whisk eggs and milk

Whisk the eggs and milk until evenly combined.

Italian Zucchini and Ricotta Frittata — Season the egg mixture: Stir salt, black pepper and parsley into the egg mixture.

Step 4

Season the egg mixture

Stir salt, black pepper and parsley into the egg mixture.

Italian Zucchini and Ricotta Frittata — Heat the pan: Heat the olive oil in a non-stick frying pan over medium heat.

Step 5

Heat the pan

Heat the olive oil in a non-stick frying pan over medium heat.

Italian Zucchini and Ricotta Frittata — Soften the zucchini: Cook zucchini in one layer for 4 minutes, turning once until slightly tender.

Step 6

Soften the zucchini

Cook zucchini in one layer for 4 minutes, turning once until slightly tender.

Italian Zucchini and Ricotta Frittata — Arrange the zucchini: Spread the zucchini evenly with minimal overlap.

Step 7

Arrange the zucchini

Spread the zucchini evenly with minimal overlap.

Italian Zucchini and Ricotta Frittata — Pour in the eggs: Pour the egg mixture evenly around the zucchini.

Step 8

Pour in the eggs

Pour the egg mixture evenly around the zucchini.

Italian Zucchini and Ricotta Frittata — Dot with ricotta: Spoon small pockets of ricotta evenly over the eggs.

Step 9

Dot with ricotta

Spoon small pockets of ricotta evenly over the eggs.

Italian Zucchini and Ricotta Frittata — Cover and cook gently: Cover, reduce to low heat and cook for 8 minutes so the centre sets gently.

Step 10

Cover and cook gently

Cover, reduce to low heat and cook for 8 minutes so the centre sets gently.

Italian Zucchini and Ricotta Frittata — Check the centre: Uncover and check that the centre no longer runs and edges release.

Step 11

Check the centre

Uncover and check that the centre no longer runs and edges release.

Italian Zucchini and Ricotta Frittata — Slide, slice and serve: Slide onto a plate, rest 2 minutes, then cut into wedges.

Step 12

Slide, slice and serve

Slide onto a plate, rest 2 minutes, then cut into wedges.

Common mistakes

Thick zucchini stays raw, while high heat burns the base before the centre sets.

Tips

Cover and cook on the lowest heat, stopping as soon as the centre sets to keep it tender.