Zucchini Frittata with Ricotta and Fresh Mint

 

For our not-infrequent gatherings during the racing season in Saratoga Springs, my summer roomate throws together AMAZING veggie frittatas ahead of time, thus leaving her free to party with the guests instead of being stuck out in the kitchen, shaving truffles onto pate or slicing the proscuitto-and-gruyere puff pastry logs into little pinwheels like you-know-who. This would be something she might put together (except for the part about making homemade ricotta; why bother when she's got a great Italian deli next door?); it's slightly tweaked from an earlier version.

What you will need

1 tablespoon olive oil

1 medium-sized sweet onion, sliced thinly

2 small zucchini, thinly sliced into rounds

salt and pepper

8 eggs

1 cup ricotta, referably homemade unless you happen to live near an AMAZING Italian deli (see below for ricotta recipe)

8 mint leaves, chopped (save some for garnish)

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