Vegetable Frittata with Ricotta, Basil, and Oregano

This rustic frittata made with summer zucchinis and tomatoes takes on a nice flavor from the fresh basil and oregano.  It pairs nicely with a small green salad on the side.

Serves 4-6

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 red onion , chopped

• 2 green zucchinis , halved, and sliced thick

• 3 Roma tomatoes , halved, and cut into chunks

• 4 garlic cloves , chopped

• 1 tablespoon fresh basil leaves , chopped

• 1 tablespoon fresh oregano leaves , chopped

• Juice of 1 lemon

• 6 large eggs

• 1/2 cup ricotta

• Sea salt and freshly ground black pepper

Instructions

• Preheat the oven to 350°F. 

• Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the garlic and onion, and cook, stirring occasionally for 5 minutes. Add the zucchini and tomatoes and cook for 5 minutes longer.

• While the vegetables are cooking, whisk the eggs together in a medium bowl. Add the ricotta, lemon juice, and season with salt and pepper. Stir until combined.

• Add the eggs to the pan and sprinkle the basil and oregano leaves over the top. Cook for 4 minutes.

• Place in the oven and bake for 35 to 40 minutes. Remove from the oven. Slice into wedges and serve immediately.