Crookneck Squash Frittata
ACTIVE TIME: 40 minutes
TOTAL TIME: 44 minutes
Yield: 6 servings
Photo by Lynne Calamia
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- 1 pound small yellow crookneck squash, trimmed and cut into 1/8-inch thick slices
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground black pepper
- 6 large eggs, beaten
- 1/2 cup whole milk ricotta cheese
- 0.5 ounce grated Parmesan
ACTIVE TIME: 40 minutes
TOTAL TIME: 44 minutes
Yield: 6 servings
Procedure
- Heat oven to the high broil setting. Set an oven rack 3 to 4 inches below the broiler.
- In a medium bowl, toss the sliced squash with the oil, rosemary, salt, nutmeg, and pepper. Lay the squash in a single layer on a wire rack set inside a foil-lined half-sheet pan. Broil until the squash is golden brown on 1 side, 8 to 10 minutes.
- Whisk the eggs, ricotta, and Parmesan together in a medium mixing bowl. Put the squash in a 10-inch nonstick, oven-safe saute pan set over medium heat. Pour the egg mixture into the pan and stir with a silicone spatula to make sure egg gets under the squash. Cook, without stirring, until the egg mixture has set on the bottom and begins to set on top, 4 to 5 minutes. Put the pan under the broiler until lightly browned and puffy, 3 to 4 minutes. Loosen the frittata from the pan by moving a rubber spatula around the edges. Slide the frittata onto a plate or other serving dish, and cut into 6 servings. Serve warm or at room temperature.
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