Zucchini Ricotta Frittata

Whisk the eggs in a medium-sized bowl. Add the ricotta and parmesan and stir. Stir in the salt, freshly ground black pepper, basil, and thyme. Put aside.

In a 10-inch skillet without chopsticks, heat the olive oil over medium-high.

When the oil is hot and starts to shimmer, add the zucchini slices. Stir so that the zucchini slices are all coated in a little oil.

Stir occasionally (stirring too much will keep the zucchini from browning) until the zucchini slices are lightly browned, about 5-6 minutes. Remove the pan from the heat.

Allow the zucchini to cool in the pan for 30 seconds, then add them to the bowl with the eggs.

Reheat the pan over medium-high heat until the oil in the pan is hot. There should be a few tablespoons of oil left in the pan, if not, add some. When the oil is hot, pour the egg and zucchini mixture into the pan.

Allow the egg mixture to cook, without stirring, for 2 to 3 minutes. Run a spatula along the edge of the frittata and separate the cooked edges from the pan while the eggs cook.

Cook 3 to 4 minutes longer, or until the underside is golden brown and the top is beginning to set. It will still be slightly runny in the middle.

Place the top rack in the oven 5 inches from the heating element. Preheat oven grill. Once the top of the frittata has set in the pan on the stove, remove the pan from the heat and place in the oven.

Leave the oven door slightly ajar if you like, and let the handle of the pan stick out of the oven through the open door.

Cook under the grill until the top is lightly browned, about 2 minutes.

(Alternatively, instead of using the grill, place a plate face down on the pan. Turn the pan over to release the frittata onto the plate. Slide the frittata off the plate back into the pan. Drain they cook a few minutes longer, until the bottom starts to brown. Let it sit in the pan for 2 to 3 minutes to set.)

Slide the frittata out of the pan onto a serving platter. Let cool for a minute or two and cut into pieces.