{recipe} Zucchini, Mint & Ricotta Frittata

June 9, 2010

Going away is great. Catching up after going away, not so great. Catching up after going away while you feel sick and have no voice. The pits.

I needed a quick dinner last night, and you know what that means in my house: EGGS. My go to ingredient for saving us from takeout when there’s nothing in the house, bulking up light meals, making salads more satisfying, dressing up pizza, and packing a picnic.

This time, a frittata with zucchini, mint and ricotta cheese. Perfect flavors for the transition between spring and summer (is it cool and springy where you are, too?). All ready in 30 minutes.

This frittata (really, any frittata) is as easy as making an omelette. You start it on the stove top and then throw it in the oven. It practically cooks itself. And look how pretty all close up.

The Hungry Papa mentioned that this would also be tasty if you substitute tarragon for mint (giving it a French feel, as opposed to a Roman one). I say that you can substitute any fresh herb(s) you have on hand. Chives, oregano, dill, parsley—it would all work great.

And, no matter what herb(s) you use, this frittata—like all eggs, in my opinion—is super versatile. You can serve it for breakfast, brunch, lunch or dinner. It’s even great for entertaining.

Zucchini, Mint & Ricotta Frittata
serves 4
(can be served to kids 12+ mos)*

8 large eggs
1/4 c milk
2 Tbsp grated pecorino (you can substitute parmesan)
salt and pepper
1 very large or 1 1/2 medium zucchini, halved lengthwise and thinly sliced
1 Tbsp chopped fresh mint
1 Tbsp olive oil
8 tsp ricotta cheese

1. Preheat oven to 400 degrees. Whisk together eggs, milk, pecorino, salt and pepper. Stir in zucchini and mint.

2. Heat oil in an oven save 9″ skillet over medium heat. Add egg & zucchini mixture. Dollop teaspoons of ricotta cheese all around. Cook until the eggs set, about 5 minutes, before transferring to the oven. Heat until cooked through, about 15-18 minutes.

*Note: Some still suggest holding off on egg whites (and hence an egg dish like this one) until 12+ mos. My Hungry Baby has been eating eggs since he was 7 months old. If you’re comfortable taking a liberal approach to food introductions and your child has no personal or family history of food allergies, you might consider serving this to children as young as 6 months. Just be sure to puree or mash into an age appropriate consistency.

4 Responses

  1. Tiffany says:

    I really like your blog and I have sent it my younger sister’s way as a recipe resource. I have 2 small kids and after a rough day an egg based meal is a life saver. My husband often makes and omelet for kids when I am working as his repetoire is limited.I will file this frittata away for my next dinner emergency. How did you little guys like the mint? I can see my littlest finicky eater saying its too spicy (which is what she says about anything she’s about to refuse).

  2. One Hungry Mama says:

    thanks! i like your blog, too. amazing photos! i remember a time when my older one described any flavor that had a strong sensation as spicy. so funny. my little ones like the mint. i’ve been including herbs and spices from their first bites, so that’s part of it. of course there have been phases when the big one refused foods that up to that point he ate happily (the little one is, well, too little for such shenanigans). it’s normal. and i tend to ignore him and just feed him food the way i like it anyway.

    the mint in this is pretty mild, but definitely detectable. a great thing about eggs though, is that the herb blends in well. if you want to adjust, though, for your finicky one, you can skip the mint OR add it once in the pan. so, don’t mix it in with the eggs in step 1. then, in step 2, right before or after you dollop the ricotta (either way), sprinkle mint around 3/4 of the frittata. you can even swirl it in with a fork to make sure that the mint doesn’t just rest on top. this should leave a nice big wedge of mint-free frittata for anyone who doesn’t like mint.

  3. Brenda says:

    Do you think that whipped cottage cheese would work instead of ricotta…for added protein.

    By the way found your blog through the soft landing and I love it, even as a mostly veg, but eats fish mom of a 3 year old (who follows my diet!)

  4. One Hungry Mama says:

    i think that’s a great idea! my guess is that it will work great. if you try it, report back and let us know. so glad you (and your little one) are enjoying my recipes. as much as i love eating meat (even as a former many year vegetarian!), we try to keep it to a minimum, so i’m happy that you feel like you can find lots of options here. thanks for reading!!

Leave a Reply