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“From Food Network Magazine”
READY IN:
30mins
SERVES:
4
YIELD:
1 Frittata
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak 1/2 cup stale bread cubes in 1/2 cup milk; mix with 8 beaten eggs.
  2. Add 3/4 cup ricotta, 1 teaspoon chopped thyme, and salt and pepper.
  3. Saute 1 cup shredded zucchini in an ovenproof nonstick skillet with oil.
  4. Add the egg mixture; cook until the bottom sets, then bake at 325 degrees F, 25 minutes.

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