Zucchini Ricotta Frittata

Well, since Meghan kicked off the blog with egg recipes, I figure, why mess with a good thing? Plus, Zucchini Ricotta Frittata is just so fun to say! Really though, this is a recipe I put together when a family friend blessed me with a bunch of zucchini from her garden. I looked through my fridge for some inspiration, and this is what I came up with. Feel free to add whatever good things might be floating around your fridge: sun dried tomatoes, roasted red bell peppers... yum!

Zucchini Ricotta Frittata

• 1/2 shallot, chopped
• 1 clove garlic, chopped
• 1 T. olive oil
  
• Red pepper flakes to taste
  
• 2 small zucchini
• 8 large eggs
• 1/4 cup half and half
• 1/2 cup ricotta cheese
• 2 T. grated parm or asiago cheese
  
• Salt and pepper to taste

Preheat oven to 350°

Grate zucchini into a colander, and squeeze to remove as much moisture as possible.

In a large, oven-safe skillet, sauté shallot and garlic in olive oil, and add red pepper flakes. Add zucchini to pan, season with salt and pepper, and cook until tender (don't make mush)

In a large bowl, whisk together eggs, half and half, parm/asiago, and ricotta.

Reduce heat on stove top to medium low, and add egg mixture to zucchini and stir to combine.

Cook until eggs just begin to set up, while stirring constantly.

Transfer skillet to oven, and cook until eggs are puffy and slightly golden on top.

Slice into wedges, and serve.