Spring Frittata

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

This juicy spring frittata is filled with baby zucchini. Paired with eggs and ricotta, it makes a wonderful healthy breakfast, lunch, or quick dinner after work. Adding bread to the frittata makes it more filling and fluffy. Use stale bread for this dish, soaking it in milk first. Use an oven-safe pan, as the frittata is first pan-fried and then finished in the oven.

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Recipe:

Soak 1/2 cup stale bread cubes in 1/2 cup milk; mix with 8 beaten eggs. Add 3/4 cup ricotta, 1 teaspoon chopped thyme, salt, and black pepper. Fry 1 cup grated zucchini in an oven-safe nonstick frying pan with vegetable oil. Add the egg mixture; cook until the frittata is set on the bottom, then bake at 160°C for 25 minutes.

Recipes with similar ingredients: eggs, milk, ricotta cheese, black bread, black pepper, thyme

Categories:

recipe / Spring dishes / Breakfast / Main courses / Casseroles / Eggs and dairy products / Appetizers / Egg appetizers / / Food Network - recipes / Italian cuisine

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