Google: “Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables.”
My sister gave me half of her home grown zucchini. It has been awhile I have not cook zucchini. Ricotta cheese will expire in 3 days’ time, so I use it instead of milk, or thickened cream. I have added lemon thyme and Italian seasoning, got to have chili flakes. I forgot to buy pancetta, luckily I have diced bacon, so I have added in.
Incredibly easy to make, with very simple ingredients, that you would have at home. It’s fast, dinner or breakfast most Italian mums make on a busy weekday, and for loads of good reasons! How about trying this recipe it’s perfect served with a simple side salad: some diced green and yellow capsicums, cherries tomato and yellow tomatoes and a glass of white wine. Garnish with sundried tomatoes and some green and yellow capsicums for innovative meal. Let’s cook!!!
6 large eggs, lightly beaten
150 g self raising flour
500 g zucchini, into small bite size
60 g Parmesan Pecorino cheese
250 g ricotta cheese
100 g diced bacon
3 Tsp basil pesto
3 sprigs lemon thyme
4 sundried tomatoes
diced green and yellow capsicums
Preheat oven 200 degrees C. Grease a dish with butter. Beat eggs and flour in mixing bowl until smooth. Add ricotta cheese, Parmesan Pecorino cheese, bacon, zucchini, herbs and basil pesto. Parmesan Pecorino is a bit salty you might not need to add salt, just pepper and stir to combined.
Bake for 40-45 minutes or until firm and golden brown. Cool in dish 15 minutes before garnish with sundried tomatoes and capsicums. Then slice into wedges and serve with simple salad and a glass of white wine. Enjoy!!!!
Note: Oven temperature may vary. You might need less time or more. You may use milk, or cream instead of ricotta. You might want to use less flour if you are using milk or thickened cream. You can use any vegetables of your choice.