You know what's exciting? When you realize you now have the tools needed make something you never could before...
I've looked at frittata recipes for years. considered how versatile they were. contemplated flavors. but until recently, never made one because i didnt own an oven-proof pan.
sad, isnt it?
However, thanks to the miracle that is bridal registries & bridal showers and incredibly generous friends & family, we can now make all sorts of things!
There isnt anything magical about this particular frittata - you can really use just about anything in a frittata that you would in an omelette. For me, the magic was realizing that i finally owned the tools needed to make it... and that was magic enough :)
Scape & Squash Frittata
courtesy of me
1 tbsp butter
6 - 7 garlic scapes, chopped into 1" segments
1 globe squash (about the size of a baseball) cut into 1/2" by 1" segments
~ 2 oz goat cheese, cut into small pieces
salt & pepper
Preheat oven to 350°
Saute scapes in butter over medium-high heat in an oven-proof 10" skillet or omelette pan until they soften and maybe get a tiny bit golden on the edges, ~ 5 minutes. Add a bit of salt & pepper, if desired.
Once they have softened, throw the squash in with them for a minute or two, just to soften it up a little bit.
Meanwhile, whisk eggs in a separate bowl. Once eggs are well mixed, gently stir in goat cheese bits.
Once the squash is ready, pour egg mixture over top of the scapes & squash. Top with salt & pepper, if desired.
Lower heat to medium and allow to cook, undisturbed, for about 2 - 3 minutes, or until the edges of the egg appear to be setting up.
Place skillet in the oven and allow to bake for ~10-12 minutes, until egg appears to be cooked nearly all the way.
Turn oven on to broil and place pan directly under broiler for about 1 minute, or until the top of the fritatta gets just a bit golden-brown.
Remove from oven, allow to sit for a minute or two before serving.