Spring Zucchini Frittata by Chef John Delucie

Beat the eggs in a medium bowl. Add Parmesan, salt, freshly ground black pepper, basil and thyme and combine. Set aside.

Heat the olive oil in a 10-inch oven-proof, stick-free skillet on medium high. When the oil is hot and begins to shimmer, add the zucchini slices. Stir once, so that the zucchini slices are all coated with some of the oil. Cook until the zucchini slices are lightly browned, about 5-6 minutes.

Preheat the oven to 450 degrees.

Add beaten eggs to the skillet, pour directly on top of zucchini. Do not stir. Reduce the heat to medium and let the egg mixture cook. Carefully run a spatula along the edge of the frittata, separating the cooked edges from the pan.

Add a dollop of ricotta in the center of the egg mixture. Let the entire egg mixture cook until the bottom is golden brown and the top is beginning to set, about 5-6 minutes.

Once the top of the frittata has started to set in the pan on the stove top, transfer entire pan to the oven and cook for several minutes until the eggs have set.

Slide the frittata out of the skillet onto a serving plate. Let cool for a minute or two. Cut into triangles (like a pizza), garnish with fresh basil and serve.

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