For Wednesday with Donna Hay this week, Chaya chose Donna's Zucchini and Ricotta Frittata. I made a third of the recipe for two servings.
I don't have a broiler, so I had the delicate task of flipping the frittata in the pan to brown the other side. As you can see, it got a little mangled in the process, but it still tasted fine, of course.
I actually liked this way more than I thought I would. I had visions of it being very eggy, but the cheese (I used cheddar instead of parmesan) and ricotta really lifted it and made the frittata creamy rather than eggy. I would make it again, and perhaps add other veges.
To see what Chaya, Sarah, Kayte and Margaret thought of this dish, visit their websites.
It was good, wasn't it. I used fewer eggs and it still came out just fine.
ReplyDeleteWow, flipping it seems like a challenging task. It turned out really well for you! I also really liked the creaminess of this. I love ricotta! Great choice.
ReplyDeleteThis looks so appetizing and tempting. Thanks for sharing and thanks for dropping by. You have a nice day :)
ReplyDeletePS My pics are up now. I forgot
ReplyDeleteI just pulled my zucchinis out to start mine. Shame on me. Yours looks like I want it to be. This is my kind of dish and I am glad that it is creamy rather than eggy.
ReplyDeleteI did make this one and it was every bit as good as I had anticipated. Yours looks delicious...I just need a fork and for you to move aside!! :-)
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