Italian Appetisers Recipes

This is the Most Delicious ZUCCHINI RICOTTA FRITTATA

Any Frittata is delicious but this dish is exceptional.

I purposely went out and bought a cast iron frying pan just for frittatas.

I get on a kick every so often and I like trying different combinations of vegetables, meats, herbs and spices.






  • 6 eggs
  • 1/2 cup of milk
  • 1 cup of ricotta
  • 1cup of shredded mozzarella cheese
  • 1/4 cup of fresh grated Parmesan cheese
  • 1/2 tsp of salt
  • 1 tsp of fresh ground black pepper
  • 1 Tbls of fresh flat leaf Italian parsley, chopped
  • 6 fresh basil leaves, chopped
  • 1 tsp of fresh thyme, chopped
  • 1/4 cup of extra virgin olive oil
  • 1Tbls of butter
  • 1 yellow onion, chopped
  • 2 cloves of garlic, chopped
  • 1 medium zucchini, sliced into circles
  • 3 thick slices of pre-cooked smoked pork butt, cubed 



  • In a large bowl whisk together the eggs, milk, ricotta, mozzarella, Parmesan, salt, pepper, parsley, basil and thyme and set aside.
  • Heat the olive oil and butter in a 10 inch oven proof non-stick skillet or a very seasoned cast iron skillet.
  • Cook the zucchini slices until they are slightly browned. Around 6 to 7 minutes.
  • Remove the zucchini from the pan and let cool.
  • Add the onions, garlic and smoked butt to the pan and sauté until onions a translucent and slightly browned. Remove from the pan and let cool.
  • Mix together the zucchini, onions and garlic with the egg mixture.
  • Re-heat the pan and add a little more oil to the pan if needed.
  • Add the egg mixture to the pan.
  • Cook for about 5 to 6 minutes until the bottom begins to brown. Use a spatula to separate the egg from the pan and check the bottom.
  • Place the pan under a broiler and cook for about 2 to 3 minutes more until the top is slightly browned.
  • Remove from pan and cut into slices.


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