Courgette and sweetcorn frittata

Updated at: Thu, 17 Aug 2023 04:05:13 GMT

Step 1

Preheat the oven to 400˚F (200˚C).

Step 2

In a large bowl, whisk together the eggs, heavy cream, 1 teaspoon of salt, and the ricotta. Set aside.

Step 3

Heat a 12-inch (30 cm) cast-iron or stainless steel skillet over medium-high heat. Add the bacon and cook until crisp, 3-5 minutes. Using tongs, transfer the bacon from the pan to a paper towel-lined plate, leaving the rendered bacon fat in the pan.

Step 4

Add the onion to the pan and cook until caramelized, 8-10 minutes.

Step 5

Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the zucchini and sauté until starting to soften, 2-3 minutes.

Step 6

Add the corn and cook for 2 minutes, stirring occasionally, until the zucchini softens further but is still bright green. Season with the remaining teaspoon of salt and the pepper.

Step 7

Pour the egg mixture over the vegetables, then top with the bacon.

Step 8

Transfer the skillet to the oven and bake for 12-15 minutes, until the top is puffed and the eggs are cooked through.

Step 9

Garnish with parsley, then serve directly from the skillet

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