Crookneck Squash Frittata
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
39
Spice
48
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Olive Oil1 tsp
Kosher Salt1 tsp
Nutmeg (freshly grated)6 large
Egg (beaten)30 g
Grated ParmesanDirections:
1
Watch how to make this recipe
2
Heat the oven to the high broil setting
3
Set a rack in the oven 3 to 4-inches from the broiler
4
In a medium bowl toss the sliced squash with the oil, rosemary, salt, nutmeg and pepper
5
Lay the squash in a single layer on a cooling rack set inside a foil lined half sheet pan
6
Broil until the squash is golden brown on 1 side, about 8 to 10 minutes
7
Whisk the eggs, ricotta, and Parmesan together in a medium mixing bowl
8
Put the squash in a 10-inch nonstick, oven-safe saute pan set over medium heat
9
Pour the egg mixture into the pan and stir with a silicone spatula to make sure egg gets under the squash
10
Cook without stirring until the egg mixture has set on the bottom and begins to set on top, about 4 to 5 minutes
11
Put the pan under the broiler until lightly browned and puffy, about 3 to 4 minutes
12
Loosen the frittata from the pan by moving a rubber spatula around the edges
13
Slide the frittata onto a plate or other serving dish, and cut into 6 servings
14
Serve warm or at room temperature