Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 medium Zucchini (Courgette), trimmed, quartered lengthwise, and sliced
  • 1 cup Cherry or Grape Tomatoes, halved
  • 2 cloves Garlic, minced or crushed
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Kosher or Sea Salt (plus more for seasoning)
  • 1/4 tsp Black Pepper, freshly ground
  • 8 Large Eggs, room temperature
  • 1/4 cup Whole Milk or Cream
  • 1/4 cup Whole Milk Ricotta Cheese
  • 1/4 cup Freshly grated Parmesan Cheese
  • 1/4 cup Fresh Basil, chopped, plus extra for garnish

Instructions:

  1. Preheat the oven to 350°F (180°C). Prepare the zucchini: Slice the zucchini and place it in a colander. Toss lightly with 1/2 tsp of salt and let it sit for 10 minutes to draw out excess moisture.
  2. Sauté Aromatics: Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced onion and sauté until soft and translucent (about 5 minutes).
  3. Cook Zucchini: Pat the salted zucchini dry using kitchen roll. Add the zucchini to the skillet and cook for 5-7 minutes until lightly caramelized and tender-crisp. Add the garlic, halved tomatoes, and dried oregano. Cook for 2 minutes until fragrant. Season with pepper. Remove the skillet from the heat and set aside.
  4. Prepare the Egg Base: In a large bowl, vigorously whisk the 8 eggs until they are pale yellow and slightly frothy. Whisk in the milk or cream, grated Parmesan, and a pinch of salt and pepper.
  5. Incorporate Ricotta and Basil: Gently stir in the ricotta cheese and chopped fresh basil. Avoid over-mixing.
  6. Set the Base: Ensure the cooked vegetable mixture is evenly distributed in the skillet. Pour the egg base over the vegetables. Return the skillet to the hob over medium-low heat and cook, undisturbed, for 5–7 minutes, until the edges of the frittata are set and the centre is just barely liquid.
  7. Finish in the Oven: Carefully transfer the skillet to the preheated oven. Bake for 12–15 minutes, or until the frittata is puffed, golden brown around the edges, and set in the center.
  8. Rest and Serve: Remove the frittata from the oven and let it rest in the pan for 10 minutes. Gently loosen the edges and slide it out onto a cutting board. Garnish with extra fresh basil, slice into 6 wedges, and serve warm or at room temperature.