Zucchini Ricotta Frittata Casserole

Directions

• In a large bowl whisk together the eggs, Hiland Milk, Ricotta, Hiland Mozzarella Cheese, Parmesan Cheese, salt, pepper, parsley, basil and thyme and set aside.
• Heat the olive oil and Hiland Butter in a 10-inch, oven-proof non-stick skillet or a very seasoned cast iron skillet. Cook the zucchini slices until they are slightly browned. Around 6 to 7 minutes. Remove the zucchini from the pan and let cool.
• Add the onions, garlic and smoked butt to the pan and sauté until onions a translucent and slightly browned. Remove from the pan and let cool.
• Mix together the zucchini, onions and garlic with the egg mixture.
• Re-heat the pan and add a little more oil to the pan if needed. Add the egg mixture to the pan.
• Cook for 5 to 6 minutes until the bottom begins to brown (use a spatula to separate the egg from the pan and check the bottom).
• Place the pan under a broiler and cook for about 2 to 3 minutes more until the top is slightly browned. Remove from pan and cut into slices.