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Spring is often described as a time for new beginnings. Think flowers blossoming, fresh and colorful, birds chirping, and endless fields of green. And with the Spring comes both Easter and Passover – both utilizing a symbolic egg. Though their significance for the “egg” may have very different meanings, I like to think of the egg as a symbol of the circle of life, or a renewal or rebirth.
While we don’t always partake in a traditional egg hunt or decorating eggs, we do something special every Easter which is our very own tradition. We head to the mustard field in Sonoma and photograph our girls frocking in the field of endless beauty. It is our Spring, our renewal and our continuation.
And during the Spring holidays, we often delight in a delicious egg-based dish such as my Zucchini Ricotta Frittata. Light and fluffy, yellow and bright, it is a dish you can enjoy at your Easter brunch and it’s Passover-friendly, too!
Lemony, creamy, and oh so yummy, this frittata is made with ricotta blended right in. The result – a light & fluffy delight.
Zucchini Ricotta Lemon Frittata
Ingredients
3 eggs
2 tablespoons of Ricotta cheese
2 tablespoons of Whole plain European style yogurt
2 tablespoons lemon juice
1 large yellow zucchini, sliced
½ tsp ground nutmeg
1 tsp taco seasoning (optional)
ground pepper to taste
2 tablespoons green onion, chopped (garnish)
Directions
Beat eggs, one at a time.
Add in Ricotta and yogurt and blend well.
Coat a 9″ glass baking dish with cooking spray.
Layer evenly the zucchini slices into the dish.
Pour egg mixture on top.
Bake at 350ºF for 20-25 minutes until eggy batter is just firm.
Remove from heat.
Top with green onion and season with nutmeg and pepper.
Taco seasoning or your favorite mildly spicy blend (such as curry powder) will enhance the overall dish (and add some color).
