In a 10-inch ovenproof skillet (no wooden handles, please), heat 1/2 tablespoon olive oil over medium-high heat. Stir in zucchini and shallot and cook, stirring, until zucchini is becoming soft about 3 - 4 minutes. Add garlic and saute until fragrant, a mere 30 seconds so garlic does not burn and taste bitter. Season with 1/4 teaspoon salt. Transfer veggies to a bowl and let cool for a few minutes. Wipe out skillet.
In a medium bowl, whisk together the eggs and egg whites. Stir in ricotta, Parmesan cheese, parsley, chives, basil, and remaining 1/4 teaspoon salt. Give a few twists of the pepper mill and whisk until smooth. Stir in vegetables and taste for seasoning. Adjust if needed.
Add remaining oil to the skillet, swirling to coat the bottom of the pan. Heat over medium-low heat. Pour in egg mixture, tipping pan to distribute evenly. Cook until edges are set and frittata is browned on the bottom, 5 to 7 minutes to set the bottom of the frittata. When halfway cooked, pull back an edge to let any loose egg run under the frittata. Repeat at intervals around pan.
When eggs are mostly cooked through, put the skillet under a broiler, set at the furthest point from the flame. Eggs will brown lightly on top - it is your choice how brown you would like them to be. Loosen the frittata around the edges and slide onto a serving platter.
Contributor: pat ciesla
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