Zucchini Ricotta Frittata Casserole
-
Prep Time
15 Minutes -
Cook Time
25 Minutes -
Servings
6
Ingredients
- 1 Zucchini medium
- 6 Eggs
- 3 slices of Pre-Cooked Smoked Pork Butt
- ½ cup Hiland Milk
- 1 cup Ricotta
- 1 cup Hiland Shredded Mozzarella Cheese
- ¼ cup Freshly Grated Parmesan Cheese
- Salt and Pepper
- 1 tablespoon Chopped Parsley
- 6 Chopped Basil Leaves
- 1 teaspoon Chopped Fresh Thyme
- ¼ cup Olive Oil
- 1 tablespoon Hiland Butter
- 1 Onion
- 2 Chopped Cloves of Garlic
Directions
- In a large bowl whisk together the eggs, Hiland Milk, Ricotta, Hiland Mozzarella Cheese, Parmesan Cheese, salt, pepper, parsley, basil and thyme and set aside.
- Heat the olive oil and Hiland 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 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.
Thank you for signing up!
