This looks yummy, and I love the name of the recipe. Zucchini, ricotta, frittata. Say that fast three times. :)
can i use cottage cheese instead of ricotta cheese?
This recipe was fantastic. I added a small chopped onion to it and everyone loved it. With or without onion this was so yummy and will be enjoyed for a long time!
A lot of opportunity for variations with this recipe. I added 2 more eggs, spinach, juliet tomatoes, less parmesean cheese in it and more on top…really good. Feed 5 with leftovers for the morning. Nutritious breakfast too- thanks!
What really caught my eye here was the addition of ricotta cheese so I made this today for dinner with Parmesan steak fries on the side. I replaced the zucchini with asparagus because that’s all I had at the time. Chopped some red & green bell peppers with it, used dried basil and thyme and I used white cheddar instead of Parmesan. It turned out delicious! My husband who is not a big veggie lover and never fond of vegetarian meals took a bite of this and said “THAT’S REALLY GOOD” so that speaks for itself :D
This was soooooo good & easy. I had to substitute feta for ricotta because I didn’t have it on hand. Thank you for the recipe. I got to use up my vegetables & herbs from my CSA.
Deeeeelightful! A total savior for my lack-of-planning Saturday brunch – made with tiny summer squash and fresh chives.
Hi Brooke – you can avoid the oven all together by sliding the frittata out of the pan on to a plate. Then place another plate on top of the frittata, turn the frittata over, and slide it back into the pan on the stove top. You can also make this in a cast iron frying pan. I would just cut pieces directly from the frittata in the pan in this case and not try to slide it out of the pan.
Can this be made without an oven-proof stick-free skillet? I have pans that go on the stovetop, and ones that go in the oven, but nothing that can do both.
I love this recipe!!! I made it for my family one night, and since one of my brothers was still at work, he didn’t get any. (And he didn’t come that much later after we finished dinner!!!) SO… I ended up doubling the recipe and making it tonight. It really is delicious!!
I made this for dinner tonight and it was wonderful. Thank you so much for sharing it.
Hi Maureen – If you do a search in the Simply Recipes search bar for “frittata” you’ll find a couple of other options. You can also look up frittata in the Recipe Index, linked to from the top of the page. For frittata recipes by other food bloggers, do a search for “frittata” using Food Blog Search in the left sidebar or at FoodBlogSearch.com.
How many calories/serving?
I made this for breakfast yesterday and it was soooo good (maybe even better today). I used 3 eggs and 3 egg whites instead of 6 whole eggs and it turned out great. Thank you for sharing this!
Frittata sounds great except for the zucchini (I know, don’t laugh). Any suggestions for alternative veggies (no mushrooms either, please) since I’m not a zucchini person? Thanks…
I made this wonderful dish this morning. My husband and three year old loved it!
I made the frittata this morning and it was wonderful and would definitely make it again.
This looks so delicious, and I do love the way its name rolls off the tongue. And—anything that has any connection at all with Biba Caggiano is aces in my book!
I find flipping the frittata over (step 4) using a pizza pan instead of a plate works really well.
Wonderful! I have eggs, I have ricotta and I most certainly have courgettes! In fact, I too gave my neighbours some yesterday. :)
Will be trying this out VERY soon.
My family used slices of American cheese on top of zucchini frittatas. Not Kraft singles, something like Cooper Sharp.
Is there anything particularly fabulous that can be used in place of Parmesan cheese? Parmesan cheese and I do not get along well.
Great stuff, frittatas! I’ve been making them since before I knew there was a name for them. I swore to myself this time I’d try a recipe exactly the way it is posted. Next time I think I’ll add some little onion rounds to fry with the zucchini. I like to use a touch of chili oil with the regular stuff to give it a punch. I doubt purests would consider me an “official” foodie, but I sure like your blog and those to whom you’ve introduced me. Thanks.
Wow, looks fabulous! I just made mini versions of these the other day with the addition of tomatoes and sharp white cheddar.
I’ve made a ‘ricotta frittata’ in the past but like the idea of adding zucchini… I like any idea that uses zucchini this time of year. In our neightborhood we’d just be swapping them if we tried the ‘dump on doorstep’ routine!
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