Zucchini and Tomato Frittata
This zucchini and tomato frittata, made with beautiful summer produce, is so satisfying with the cheesy, tender eggs and fresh vegetables.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olgasflavorfactory.com.
Cooking tools:
- Oven
- Stove
- Pie dish
- Skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Grater
- Pastry brush
- Spatula
- Spoon
Ingredients
- 2 medium zucchini, thinly sliced
- 1 1/2 Tablespoons oil
- 1 cup cottage or ricotta cheese
- 5 eggs
- 1/4 cup Parmesan cheese, finely grated, plus more for the top of the fritatta
- 1/4 cup flour
- 3-4 tomatoes, sliced
- 1 garlic clove, minced
- 1/4 cup mozzarella cheese, grated
- 1 Tablespoon fresh parsley, minced
- salt, pepper
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