Makes: 2 servings


2 cups zucchini, sliced thin
2 green onions, chopped
2 Tbsp. oil
4 eggs
1/4 cup shredded parmesan cheese 
Salt and pepper to taste
For Garnish:
Fresh tomato slices
Basil sprigs


In an 8-inch or 9-inch non-stick skillet, sauté zucchini in oil for 5 minutes, until zucchini is tender-crisp. Remove from heat. Add green onions. In medium bowl, beat eggs, blend in ricotta, salt, pepper and parmesan. Stir in zucchini mixture. In same skillet, heat remaining Tbsp. oil. Pour in egg mixture and cook over low heat until bottom is lightly browned, and top starts to set, about 5-6 minutes. Slide out of pan onto a flat plate; invert skillet over plate and flip. Cook other side 1-2 minutes, until lightly browned. Slide spatula around frittata to loosen; slide out onto plate. Garnish with tomato and basil.
Tom Zucchini Frittata