(this is from Gourmet magazine)
Serves 6 to 8
Active time: 15 min.; Start to finish: 25 min.
7 whole large eggs
3 large egg whites
1/2 cup whole milk
5 oz. ricotta salata, finely crumbled (1 cup)
3/4 teaspoon salt
1/2 teaspoon black pepper
2 medium zucchini (1 to 1 1/4 lb. total), quartered lengthwise & cut crosswise into 1/2-inch-thick pieces
1 tablespoon olive oil
1 garlic clove, finely chopped
1 1/2 teaspoons chopped fresh oregano
1/4 cup finely grated Parmigiano-Reggiano (1 oz.)
Whisk together whole eggs, whites, milk, ricotta salata, 1/4 teaspoon salt, & 1/4 teaspoon pepper in a large bowl.
Cook zucchini in oil in a 12-inch ovenproof nonstick skillet (or wrap plastic handle in a double layer of foil) over moderate heat, stirring, until just tender, about 8 minutes. Add garlic, oregano, remaining 1/2 teaspoon salt, & remaining 1/4 teaspoon pepper & cook, stirring, 1 minute. Pour egg mixture over zucchini and cook over moderately high heat, lifting up cooked egg to let uncooked egg flow underneath, 3 to 5 minutes (top will still be moist).
Sprinkle top w/ Parmigiano-Reggiano.
Broil frittata 6 inches from heat until set, puffed, & golden brown, about 3 minutes.
Cool 5 minutes, then loosen edges & bottom with a spatula & slide onto a platter. Cut into wedges & serve warm or at room temperature (with one of Leigh’s sliced tomatoes on the side).