Zucchini Ricotta Frittata recipe (Casserole)

Instructions

In a large bowl whisk together the eggs, milk, ricotta, mozzarella, Parmesan, salt, pepper, parsley, basil and thyme and set aside. Heat the olive oil and butter in a 10 inch oven proof non-stick skillet or a very seasoned cast iron skillet. Cook the zucchini slices until they are slightly browned. Around 6 to 7 minutes. Remove the zucchini from the pan and let cool. Add the onions, garlic and smoked butt to the pan and sauté until onions a translucent and slightly browned. Remove from the pan and let cool. Mix together the zucchini, onions and garlic with the egg mixture. Re-heat the pan and add a little more oil to the pan if needed. Add the egg mixture to the pan. Cook for about 5 to 6 minutes until the bottom begins to brown. Use a spatula to separate the egg from the pan and check the bottom. Place the pan under a broiler and cook for about 2 to 3 minutes more until the top is slightly browned. Remove from pan and cut into slices.