Wednesday, November 10, 2010

Squash and Cheese Frittata


What's better than a great recipe that's perfect for breakfast, lunch, or dinner. This squash and cheese frittata is very appetizing, easy to make, and has become one of our favorites!


- 6 eggs
- 1/2 cup diced fresh asparagus (optional)
- 1/2 tsp. thyme
- 1/2 cup part skim ricotta cheese
- 1/4 cup parmesan cheese
- 1 Tbs olive oil
- 1 large yellow summer squash (zucchini works as well), sliced 8" thick
- 1/2 tsp. kosher salt (or regular table salt)
- 1/4 tsp. pepper

In a large bowl, whisk eggs, asparagus, thyme, ricotta, and parmesan cheese. Set aside. Heat olive oil in a 10-inch non-stick, oven-proof, skillet over medium-high heat. (The skillet needs to be oven proof because it will eventually need to go under the broiler.) Add sliced squash and sprinkle with salt and pepper. Saute' squash for several minutes on both sides. Pour egg mixture directly over squash in skillet and cook over medium heat until the center starts to bubble and the sides are just getting firm (about 5 minutes). Place the skillet in the broiler oven for about 5 minutes to firm up the eggs and lightly brown the frittata. Remove frittata from oven and let cool for about 5 minutes. Slide frittata onto a large place to serve. For a printer-friendly version of this recipe, Click Here.

"When someone else's happiness is your happiness. That's love." 
- *Anonymous

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