Active Time

　　15 minutes

　　Total Time

　　25 minutes

　　

Ingredients

Makes 6 to 8 lunch or brunch servings

　　7 whole large eggs

　　3 large egg whites

　　1/2 cup whole milk

　　5 oz ricotta salata, finely crumbled (1 cup)

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　2 medium zucchini (1 to 1 1/4 lb total), quartered lengthwise and cut crosswise into 1/2-inch-thick pieces

　　1 tablespoon olive oil

　　1 garlic clove, finely chopped

　　1 1/2 teaspoons chopped fresh oregano

　　1/4 cup finely grated Parmigiano-Reggiano (1 oz)

　　6 large zucchini blossoms (optional), tough ends removed

　　

Step 1

Whisk together whole eggs, whites, milk, ricotta salata, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.

　　

Step 2

Preheat broiler.

　　

Step 3

Cook zucchini in oil in a 12-inch ovenproof nonstick skillet (or wrap plastic handle in a double layer of foil) over moderate heat, stirring, until just tender, about 8 minutes. Add garlic, oregano, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and cook, stirring, 1 minute. Pour egg mixture over zucchini and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 to 5 minutes (top will still be moist).

　　

Step 4

Sprinkle top with Parmigiano-Reggiano and arrange blossoms (if using) evenly on top, pressing them in lightly.

　　

Step 5

Broil frittata 6 inches from heat until set, puffed, and golden brown, about 3 minutes.

　　

Step 6

Cool 5 minutes, then loosen edges with a spatula and slide onto a platter. Cut into wedges and serve warm or at room temperature.