Ingredients
Scale
For the frittata:
- 2 tablespoons avocado oil
- 2 shallots, thinly sliced
- 1 large zucchini, grated and drained of liquid (we recommend squeezing it dry in a cheesecloth)
- 12 eggs, whisked well
- Kosher salt and freshly ground black pepper
- 6 ounces feta cheese, lightly crumbled
- ½ cup Basil-Ricotta (see below)
- 2 tablespoons Parmesan cheese, grated for garnish
- Extra virgin olive oil, for drizzling
- Handful of baby arugula leaves, for garnish (optional)
For the basil-ricotta:
- 1 cup basil leaves
- ½ jalapeno, seeded and roughly chopped
- ¼ cup pine nuts
- 2 garlic cloves
- 1/3 cup Parmesan cheese, grated
- Kosher salt and freshly ground black pepper
- ¼ cup extra virgin olive oil
- 1/3 cup ricotta cheese
Instructions
- Preheat the oven to 350° F.
- Heat the oil in a large non-stick skillet over medium heat.
- Sauté the shallots until they begin to soften, about 2 minutes. Add the grated zucchini and cook, stirring occasionally, about 2 minutes.
- Add the whisked eggs to the pan, season with salt and pepper, and immediately begin to stir, carefully scraping the bottom and sides of the pan lightly to fully incorporate.
- Add the feta cheese into the eggs and place the pan into the oven to finish cooking. Cook until the eggs are set and golden brown, about 17-20 minutes.
- For the Basil-Ricotta: Add the basil, jalapeno, pine nuts, garlic, Parmesan, salt, and pepper to a food processor and pulse to combine. With the motor running, slowly add the olive oil until smooth. Place the ricotta into a small bowl, and add 2 tablespoons of the basil pesto in a swirling motion, to marble it in.
- Remove the frittata from the oven and slather the basil-ricotta on the top. Garnish with the Parmesan, a drizzle of olive oil, and the baby arugula leaves. Serve and enjoy!