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!
Waffles? Check!
Frittata?
Check!
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
7 eggs
~ 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.
1 comment:
Prepare frittatas in different flavors for a tasty recipe.
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