A Frittata for Spring

My boys are home! After a weekend of working hard on the bedroom, going to pick them up from their great-grandmother's was a welcome break. I'm not going to even attempt to tell you that I did not enjoy the break from my guys, but Monday could not come soon enough. There are some things that are not the same unless your family is all together, and dinner is one of these things. I did go over to my mom's for dinner on Sunday, but Stephen was not feeling well so he stayed home. The boys, were of course, not there. So only 4 of us graced her dinner table.

Tonight, however; I had all of my boys home and healthy, and I would like to share with you what we had for dinner. It was another new recipe from the Food Network magazine.


Spring Frittata
active time: 10 to 15 minutes / total time: 45 minutes / serves: 4 to 6 people

What you need:
8    eggs, beaten
1/2 cup milk
1/2 cup stale bread crumbs, cubed
3/4 cup ricotta cheese
1    teaspoon thyme, chopped  **I used 1 tablespoon fresh thyme
1    cup shredded zucchini
Olive oil
Salt and pepper, to taste

What you'll do:

1. Preheat oven to 325. Combine milk and bread in a large bowl. Allow bread to soak in milk. Mix in the eggs, ricotta, thyme, salt and pepper. Mix gently. 
2. Drizzle olive oil twice around a non-stick, oven proof pan. Saute zucchini in oil. Add egg mixture to zucchini and lightly stir. Cook until the bottom is set, then transfer to oven. Bake for 25 minutes. **I cooked the zucchini until almost all of the water had evaporated, a few minutes. I also let the egg mixture cook for about a minute before transferring to the oven. 

We very much enjoyed this dish, and will be repeating it. The nice thing is that this dish would make a wonderful breakfast or brunch dish as well.

I'm linking up to these parties and a blog hop, see below! :)
I hope you guys enjoy this recipe and have a wonderful day!