Zucchini Frittata

• 2 medium zucchini
• 5 large eggs Free Range
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated
• 13 cup cream Light or pouring
• 1 teaspoons salt
• 1/2 teaspoon black pepper Freshly ground
• 1 teaspoon dry mustard
• 1/2 cup ricotta cheese

1. Heat oven to 360F (180C) Grate the zucchini using a cheese grater and stir through 1 teaspoon of salt Put the grated zucchini in a strainer over a bowl to drain the juices and leave in the fridge for an hour or so; preferably overnight.
2. Beat the eggs, parmesan, cream, mustard powder, ricotta cheese and pepper together in a bowl to combine Squeeze as much moisture as possible out of the grated zuchinni with your hands (or you can wring it out by twisting it in a clean tea towel)and add the pulp to the egg mixture; stir to evenly combine.
3. Discard the zucchini juices.
4. Heat an oven proof 6 inch skillet on the stove over medium heat Add a knob of butter and swirl around.
5. Pour in the egg mixture and cook for a few minutes on the stove top Transfer to the oven and cook for around ten minutes or until the eggs are just set through.
6. Carefully turn out onto a plate and slice Serve with tomato relish and bacon or a green salad.
7. Thanks Adam

zucchini, eggs, parmesan, cream light, salt, black pepper, mustard, ricotta cheese

Taken from recipeland.com/recipe/v/zucchini-frittata-50490 (may not work)