FRITTATA RECIPE

4 Shallots Thinly Sliced 

1 Cup Shredded Zucchini 

2 Cups Chopped Cremini Mushrooms
8 Eggs
1/2 Cup Ricotta
1/4 Cup Crumbled Feta
2 Tbs. Canola oil
1/8 Tsp Baking Soda
1/2 Tsp salt

*A 9-10” oven safe pan or Dutch oven with lid is required for this recipe.

Prepare all vegetables and have all additional ingredients ready in advance. This recipe comes together quickly and the timing is important so, “mise en place” is essential. Preheat oven to 350 degrees Fahrenheit. On the stove , heat oven safe pan over medium heat with 1 tbs Canola oil. Canola oil is used here due to its heat tolerance and neutral flavour. Add shallots and 1/4 tsp salt and sauté for 2 minutes. The shallots will start to brown nicely. To speed caramelizing add a pinch of baking soda to shallots and stir rapidly for 30 seconds. This will deepen their colour and further develop flavour. Add mushrooms and shredded zucchini to shallots and sauté for 3-5 minutes until tender. While these are browning whisk eggs in a bowl with ricotta 1/4 tsp salt and a few turns of black pepper. While maintaining medium heat spread the shallot/vegetable mixture evenly on the bottom of the pan and add egg mixture and top with crumbled feta. Cover pan with lid and cook for 2 minutes. Lift lidded pan carefully into preheated oven and cook for an additional 5 minutes. Remove at the 5 minute mark and promptly remove lid to prevent further cooking. Top with additional feta and scattered herbs for extra flavour . Serves 4