Zucchini, Mint, Bacon & Salted Ricotta Frittata
Yes, it's a simple little dish... but is a pretty and tasty one at that! The last of my round zucchinis and a couple of eggs, a couple of rashers of bacon and a handful of herbs- and hey presto! Supper out of thin air! Sometimes it is quite surprising just how little you need to use to make a substantial meal and generally speaking, we do often tend to over-eat a little... even- or especially ME!
So this evening, I decided it should be something light and yummy. But you see bacon I hear you cry! Yes- but just 2 rashers and apart from that, no fat is used in making this... just some smarts and plenty of good flavors. The rashers were lean, but there was still plenty of fat in them to fry the zucchini and to keep the frittata from sticking... and that is really all the fat you need. Let me tell you how...
In a small bowl, crack 2 eggs and add the chopped herbs, some salt, pepper, nutmeg and cayenne. Remove the zucchini and bacon from the frying pan and add half of the egg mixture. Allow to fry for a minute or two until it sets. Carefully arrange the zucchini on top of the omelette and sprinkle the bacon evenly around. Now pour the remaining egg mixture over the top, filling all the spaces between the zucchini slices evenly.
Sprinkle with grated salted ricotta cheese and pop underneath the broiler for 2-3 minutes until the egg has finished cooking and the ricotta has become golden brown. Yum, yum, yum! The flavor of the mint and zucchini go so well together and are contrasted wonderfully by the salty bacon and the pungent nutmeg- I think you are going to like this! Once again, the flavors of Sicily- and so easy to make! I hope you enjoy it!