Courgette, Tomatoand Ricotta Frittata

Preheat the oven to 350°F (350°F) and place a rack in the middle position.

Gather all ingredients; slice the courgette, dice the tomatoes, and chop the basil.

Heat 1 tbsp olive oil in a 10‑inch oven‑proof skillet over medium heat.

Add the sliced courgette to the skillet, season lightly with salt, and sauté for about 5 minutes until softened but not browned.

Stir in the diced tomatoes, cooking for an additional 2 minutes until they release their juices; remove the skillet from the heat briefly.

In a large mixing bowl, whisk together the 6 eggs, 200 g ricotta, a pinch of salt and pepper until the mixture is smooth and slightly airy.

Pour the egg‑ricotta mixture over the vegetables in the skillet, gently stirring once to ensure even distribution.

Return the skillet to the stovetop and cook for 3–4 minutes, allowing the edges to set while the center remains slightly runny.

Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the frittata is golden on top and fully set in the middle.

Remove the skillet from the oven, let the frittata rest for 1 minute, then sprinkle the chopped fresh basil over the surface.

Slice the frittata into wedges and serve warm or at room temperature.