Recipe Friday: Spinach Zucchini Fritatta

8 large eggs
1/2 cup ricotta cheese
1/4 cup sour cream
1/4 teaspoon salt
Freshly ground black pepper to taste
1 Tbsp chopped fresh basil
1/2 teaspoon chopped fresh thyme
1 cup chopped fresh spinach
1/3 cup diced roasted red bell peppers
2-3 tablespoons cup extra virgin olive oil
1 small zucchini sliced into thin rounds
1/4 cup fresh grated parmesan, divided

Preheat oven to 375°F.

In a small skillet, heat olive oil on medium-high heat. Add zucchini slices, stirring so slices are coated. Lightly brown zucchini, about 4-5 minutes. Remove from heat and drain excess oil.

In a large bowl combine the eggs, ricotta, and sour cream and stir until the eggs are beaten and the ingredients are combined. Stir in spinach, basil, thyme and peppers and mix well. Fold in zucchini and half of parmesan cheese.

Pour the mixture into a 1 1/2-quart baking dish. Top with remaining parmesan. Bake for 25 minutes.

Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes.

Remove from the oven and let set for 5 minutes.

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