This dish is especially fun, mostly because I just like to say “frittata!”. Really, is just an open-faced omelet. This is a great option for a brunch with friends or when you want to make breakfast for dinner. I like to serve it with Spinach and Tortellini Soup.
2 tablespoons butter, divided
2 medium yellow squash, cut into ¼-inch rounds (2½ cups)
1 packed tablespoon thinly sliced fresh sage or basil leaves
10 large eggs
¼ cup water
½ teaspoon salt
¾ cup coarsely shredded Gruyère cheese
- Melt 1 tablespoon butter in a 12-inch nonstick ovenproof skillet over medium-high heat.
- Add squash, and saute 8 minutes; stir in sage/basil. Cook until tender and browned in spots, 1 to 2 minutes more.
- Meanwhile, arrange oven rack 6 inches from heat source; heat broiler.
- Whisk eggs, water and salt together in a bowl.
- Melt remaining tablespoon butter in skillet; pour eggs over squash.
- Reduce heat to medium-low, cover, and cook until set on bottom and edges but top is still loose, about 3 minutes.
- Uncover, and sprinkle cheese evenly over top.
- Broil frittata until just set, about 2 minutes.
- Cut into wedges to serve.
Food Mingle Blog Alternatives and Substitutions:
- If you do not have an oven proof skillet, simply wrap your skillet handle in several layers of aluminum foil to make it oven proof.
- Use one each of yellow squash and green zucchini in place of the 2 yellow squash – this will add more color to the dish.
- If the Gruyere cheese is too sharp for your taste, then substitute ½ with another quick melting cheese of your liking
- Let the frittata cool well before cutting into wedges – this will help it set and it will be much less messy to cut.
Yield: 4-6 servings
Adapted From: http://www.keyingredient.com