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Zucchini Frittata

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1/2 cup stale bread cubes

1/2 cup milk

8 eggs

3/4 cup ricotta

1 teaspoon thyme

Salt and pepper to taste

Koroneiki Extra Virgin Olive Oil from Olive Oil Etcetera

1 cup shredded zucchini


Soak 1/2 cup stale bread cubes in 1/2 cup milk; mix with 8 beaten eggs. Add 3/4 cup ricotta, 1 teaspoon chopped thyme, and add salt and pepper. Sauté 1 cup shredded zucchini in an ovenproof nonstick skillet with oil. Add the egg mixture and cook until the bottom sets, then bake at 325 for 25 minutes.

*Recipe adapted from