Adjust the oven rack to the upper-middle position and preheat the broiler.
Over medium heat, heat the olive oil in a 10-inch nonstick oven-proof pan. You can also use a cast iron pan.
Add the finely minced french shallot and saute for 3-4 minutes or until softened, stirring occasionally.
Add the shredded zucchini and the chopped red pepper. Spread in a single layer and saute for 5-7 minutes until tender, stirring occasionally. The total time depends on the “wetness” of the zucchini.
Meanwhile, in a bowl, beat together the eggs, 3 tablespoons of grated Parmesan cheese, mozzarella, ricotta, basil, oregano, salt and pepper with a fork. Do not overbeat.
When the vegetables are tender, pour this egg mixture over them in the pan and stir gently to combine.
As the mixture begins to set and the bottom firms up, use a spatula or wooden spoon to lift the edge closest to you and allow the uncooked egg mixture to run underneath. Tilt the pan as you do this.
Continue in this fashion until the top is no longer runny and the egg mixture is almost set. It should begin to pull away from the sides.
Sprinkle the remaining 2 tablespoons of grated cheese evenly over the top.
Place the pan in the preheated oven.
Broil for about 2-4 minutes until the center is set, dry to the touch and has just a little jiggle to it. It should be lightly browned.
Let stand a few minutes then run a spatula around the edge and slide gently to a serving plate.
Slice into wedges and serve it hot, at room temperature or cold.
Optional: Garnish with extra basil or sliced green onions.
Do not overbeat the eggs as this toughens the texture of the final product.
Squeeze out the moisture from the zucchini to prevent a soggy frittata.
Drain the ricotta before combining it with the rest of the ingredients.
Once removed from the oven, the residual heat of the skillet continues to cook the frittata. It is therefore important to remove the skillet from the oven as soon as the center is set and has just a little jiggle to it.
Serve your frittata hot, at room temperature or even cold.
If you prefer, once the frittata sets, flip it so that the top becomes the bottom and continue to cook for a few more minutes on the stovetop.
How to remove moisture from zucchini: Toss with about ½ teaspoon of salt and transfer to a colander set over a medium bowl. Set aside for 10 minutes. After this time, transfer to a potato ricer and push them through to remove the liquid. If you do not have a potato ricer, place in a clean dish towel and wring out the liquid.
French shallots can be replaced with ½ cup of minced onion.
Replace basil with other herbs you may have like parsley, chives, or even thyme.
What to serve it with: Roasted cherry tomatoes and a big Italian Salad are just a few wonderful sides that pair perfectly with this Italian style omelet. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.