Zucchini and Carrots Frittata
Zucchini and Carrots Frittata.
For 6 Person(s)
For the Frittata:
- 5 zucchini
- 2 large cattots, chopped
- 1 cup grated Pecorino cheese
- 1/2 cup plain bread crumbs
- 1/2 cup ricotta
- 1 tablespoons small capers
- 5 large eggs
- 4 cloves garlic - finely chopped
- 1 tablespoon fresh mint - finely chopped
- 1/4 cup Cup Milk
- extra virgin olive oil
- salt & pepper
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- Chop the carrots finely and set aside.
- Slice the zuccine in this round slices and fry them until they turn light golden. Set aside.
- In a bowl, add the bread crumbs, cheese, ricotta, garlic, mint and capers and mix well. Add salt and pepper as desired.
- In a separate bowl beat the 5 eggs with the milk. Add the eggs to the mixture and mix very well. Add 2 Tbs of EV olive oil and continue mixing.
- At last add the zucchine and the carrots and mix well.
- Pre-heat the oven to 400F.
- In a 9 1/2" cast iron skillet add 1/2 cup of EV olive oil and put on the stove. Once the oil is hot, add the mixture to the pan and quickly spread it evenly.
- Immediately transfer the pan to the mid-level of your oven.
- Let it cook for 35 minutes (or once the top colors to your liking) and you will have a perfect and crispy Frittata.
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