Grated zucchini, ricotta & fresh herb frittata

Grated Zucchini, Ricotta and Fresh Herb Frittata

  • Difficulté de la recette: Medium
  • 0 of 5
  • Temps de préparation: 
  • Temps de cuisson: 
  • Nombre de personnes: Up to 6 people

Serves 6

Prep: 15 minutes

Cook: 10-12 minutes

Rest: 5 minutes

Difficulty level: Medium


  • 4 medium zucchini, about 1 lb.
  • 2 oz. piece Parmesan cheese, cut into 4 pieces
  • 2 oz. ricotta salata
  • 10 chives
  • 1 tbsp fresh oregano
  • 6 large eggs
  • Salt and pepper, to taste
  • 1 tbsp butter
  • 1 tbsp olive oil

  1. Use Braun’s Multiquick 7 Hand blender with food processor attachment with fine shredding attachment to shred the zucchini. 
  2. Using the 2-cup chopper attachment, finely chop the parmesan cheese. Wipe out the bowl and repeat with the ricotta salata. 
  3. Take Braun’s Multiquick 7 1.5 cup chopper attachment and chop the chives. Wipe the bowl clean and repeat with the oregano.
  4. Make sure oven rack is on second level from the top. Turn on broiler. Add the eggs to a large bowl and beat well with the Multiquick 7 whisk attachment. Then add the shredded zucchini, parmesan, ricotta, chives, oregano, continuously whisking throughout at a medium speed. Season with salt and pepper.
  5. Heat the butter and oil in a 10-inch oven-proof non-stick frying pan. Pour in the egg mixture and cook on medium for 3 minutes until the bottom has set.
  6. Place in the oven and cook for 5 to 7 minutes or until completely set. Let cool for 5 minutes, then flip on a serving plate. Cut into wedges and serve.


Chef's tip

Once cooled, slices of the frittata can be put in the freezer for storage. Simply defrost and reheat in the oven.

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