1/2 cup stale bread cubes
1/2 cup milk
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 http://www.foodnetwork.com/recipes/spring-frittata-recipe.