Food Recipes Zucchini and Dill Frittata This ricotta-studded frittata makes light and satisfying breakfast, lunch, or dinner. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in the Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida, and a degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. She is a member of Les Dames d'Escoffier Birmingham chapter. She has 10 years of experience developing recipes. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs. She also loves fostering puppies for a local animal rescue group. Real Simple's Editorial Guidelines Published on June 22, 2022 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 20 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts A frittata is like the Italian version of an omelet. Instead of folding the eggs together on the stove, the eggs and fillings are combined in a pan and baked to make a firm egg pie that's easy to slice and serve. This recipe starts on the stovetop cooking zucchini with fragrant garlic. Then add the creamy and herby egg mixture before dolloping rich ricotta on top. After a couple of minutes, the edges will set, and into the oven it goes. Make sure to let the frittata cool slightly before serving to get nice, clean slices. Served with a crisp lettuce and tomato salad, this easy recipe is great at dinner or brunch. Ingredients 5 tablespoons olive oil, divided 3 cloves garlic, thinly sliced 1 medium zucchini, thinly sliced (2 1/2 cups) 8 large eggs .666 cup half-and-half .3333 cup chopped fresh dill 1 ¼ teaspoons kosher salt, divided ¼ teaspoon freshly ground black pepper, divided .3333 cup whole-milk ricotta cheese 2 tablespoons white wine vinegar 4 cups chopped red and/or green leaf lettuce .50 cup halved grape tomatoes Directions Preheat oven to 350°F. Heat 2 tablespoons oil in a 10-inch ovenproof nonstick skillet over medium. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add zucchini; cook, stirring often, until zucchini is just soft, about 4 minutes. Meanwhile, whisk eggs, half and-half, dill, 1 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Pour egg mixture into zucchini mixture in skillet, stirring gently to combine. Cook over medium-high, stirring gently, until edges are just set, about 2 minutes. Dollop ricotta on top. Bake until center is set, 15 to 20 minutes. Let frittata cool in skillet for 10 minutes. Whisk vinegar and remaining 3 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl until combined. Add lettuce and tomatoes, tossing gently to coat. Serve salad with frittata. Print Nutrition Facts (per serving) 412 Calories 34g Fat 8g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 412 % Daily Value * Total Fat 34g 44% Saturated Fat 10g 50% Cholesterol 397mg 132% Sodium 793mg 34% Total Carbohydrate 8g 3% Dietary Fiber 2g 7% Total Sugars 6g Protein 18g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.