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Zucchini Ricotta Frittata

Elise Bauer
  • 30 minutes
  • Serves 3 to 4

INGREDIENTS

6

large eggs

1/2 cup

ricotta cheese

1/3 cup

freshly grated Parmesan cheese

1/4 tsp

salt

Freshly ground black pepper

1 tbsp

chopped fresh basil

1/2 tsp

chopped fresh thyme

3

Tbsp extra virgin olive oil

2

small zucchini, or one larger one, sliced into thin rounds (about 3/4 pound)