📝 About This Recipe
This elegant Italian-inspired frittata captures the essence of a Mediterranean summer, featuring tender ribbons of zucchini nestled in a cloud-like bed of farm-fresh eggs. The addition of creamy ricotta dollops and sharp Pecorino Romano creates a sophisticated depth of flavor and a luxurious texture that sets it apart from a standard omelet. Perfect for a leisurely brunch or a light dinner, this dish is a celebration of simple, high-quality ingredients treated with care.
🥗 Ingredients
The Egg Base
- 8 pieces Large eggs (preferably pasture-raised, at room temperature)
- 1/4 cup Heavy cream (for a richer, silkier texture)
- 1/2 cup Pecorino Romano cheese (freshly grated)
- 1/2 teaspoon Kosher salt (plus more for seasoning the zucchini)
- 1/4 teaspoon Black pepper (freshly cracked)
Vegetables and Aromatics
- 2 pieces Medium zucchini (thinly sliced into rounds or half-moons)
- 2 tablespoons Extra virgin olive oil (high quality)
- 1 piece Shallot (finely minced)
- 2 pieces Garlic cloves (thinly sliced)
- 2 tablespoons Fresh mint leaves (torn or chiffonade)
- 2 tablespoons Fresh flat-leaf parsley (finely chopped)
Finishing Touches
- 1/2 cup Whole milk ricotta cheese (high quality, drained of excess whey)
- 1/4 teaspoon Red pepper flakes (optional, for a hint of heat)
- 1 teaspoon Lemon zest (from half a lemon)
👨🍳 Instructions
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1
Place a rack in the upper third of your oven and preheat the broiler to high. This will ensure the top of the frittata gets beautifully golden and puffed.
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2
In a large mixing bowl, whisk together the 8 eggs, heavy cream, grated Pecorino Romano, kosher salt, and black pepper until well combined and slightly frothy.
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3
Stir in the chopped parsley, half of the fresh mint, and the lemon zest into the egg mixture. Set this aside to let the flavors meld while you prep the vegetables.
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4
In a 10-inch oven-safe non-stick or well-seasoned cast-iron skillet, heat the olive oil over medium-high heat until shimmering.
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5
Add the sliced zucchini to the skillet in an even layer. Sauté for 5-6 minutes, stirring occasionally, until the edges are golden brown and the zucchini is tender but not mushy.
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6
Reduce the heat to medium. Add the minced shallots and sliced garlic to the skillet with the zucchini. Cook for another 2 minutes until fragrant, being careful not to burn the garlic.
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7
Spread the zucchini mixture evenly across the bottom of the pan. If there is excessive oil, you can dab a little out with a paper towel, but leave enough to prevent sticking.
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8
Pour the egg mixture over the vegetables. Use a spatula to gently move the zucchini around so the eggs flow underneath and everything is evenly distributed.
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9
Cook undisturbed on the stovetop for 3-5 minutes. You are looking for the edges to set and pull away slightly from the sides of the pan, while the center remains wet.
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10
Using a small spoon, drop dollops of the ricotta cheese evenly over the top of the partially set eggs. Sprinkle with red pepper flakes if using.
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11
Transfer the skillet to the oven. Broil for 2-4 minutes, watching very closely. The frittata is done when it has puffed up, the center is just set (it shouldn't jiggle excessively), and the top is lightly browned.
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12
Remove from the oven (remember the handle is hot!) and let it rest in the pan for 5 minutes. This allows the internal steam to finish setting the eggs for a perfect slice.
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13
Garnish with the remaining fresh mint. Slice into wedges and serve warm or at room temperature.
💡 Chef's Tips
Always use a non-stick or cast-iron skillet to ensure the frittata slides out easily; a sticky pan is a frittata's worst enemy. Don't overbeat the eggs—whisk just until combined to avoid a rubbery texture; you want it light and custardy. If your zucchini is very watery, salt the slices beforehand and let them sit for 10 minutes, then pat dry before sautéing. Frittatas are incredibly versatile; feel free to swap Pecorino for Goat Cheese or Feta if you prefer a tangier profile. To check for doneness without a thermometer, cut a tiny slit in the center; if raw egg runs in, give it another minute.
🍽️ Serving Suggestions
Serve with a crisp arugula salad tossed in a simple lemon vinaigrette to cut through the richness of the eggs. A side of crusty sourdough bread or focaccia is perfect for mopping up any creamy ricotta. Pair with a chilled glass of Prosecco or a light Rosé for the ultimate brunch experience. For a more substantial meal, serve alongside roasted baby potatoes seasoned with rosemary. A dollop of basil pesto on top of each wedge adds a vibrant, herbal finish.