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Easy Zucchini Frittata with Ricotta and Sun-Dried Tomatoes

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A quick and easy frittata featuring thinly sliced zucchini, creamy ricotta, and tangy sun-dried tomatoes, perfect for brunch or light dinners.

Ingredients

Scale
  • 6 large eggs, room temperature
  • ½ cup (about 125g) whole milk ricotta cheese
  • 2 medium zucchinis, thinly sliced (about ¼-inch thick)
  • ⅓ cup oil-packed sun-dried tomatoes, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • A handful fresh basil, chopped (or fresh parsley as substitute)
  • Salt and freshly ground black pepper, to taste
  • ¼ cup grated Parmesan cheese (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Thinly slice 2 medium zucchinis about ¼-inch thick. Toss with a pinch of salt and let sit for 5-10 minutes to draw out moisture. Pat dry with paper towels.
  3. Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat. Add zucchini slices in a single layer and sauté until tender and slightly golden, about 5-7 minutes. Add minced garlic in the last minute and stir gently.
  4. In a mixing bowl, whisk 6 large eggs until smooth. Add ½ cup ricotta cheese and whisk until fully combined. Season with salt, pepper, and red pepper flakes if using.
  5. Fold chopped sun-dried tomatoes and fresh basil into the egg mixture, reserving some for garnish.
  6. Pour the egg mixture over the zucchini in the skillet, spreading evenly. Sprinkle grated Parmesan cheese on top if desired. Cook undisturbed over medium heat for 3-4 minutes until edges start to set but center is still runny.
  7. Transfer the skillet to the preheated oven and bake for 10-12 minutes until puffed, golden, and a knife inserted in the center comes out clean.
  8. Let the frittata rest for 5 minutes before slicing. Garnish with reserved basil and sun-dried tomatoes and serve.

Notes

Use room temperature eggs for even cooking. Salt and pat dry zucchini to avoid sogginess. If skillet handle is not oven-safe, wrap in foil or transfer mixture to a baking dish. Let frittata rest before slicing to hold shape. Can be reheated gently in skillet or microwave.

Nutrition

Keywords: zucchini frittata, ricotta, sun-dried tomatoes, easy brunch, vegetarian, gluten-free, quick meal

Find it online: https://spoonluma.com/easy-zucchini-frittata-with-ricotta-and-sun-dried-tomatoes-recipe-to-try-today/