1 Video | Photo: Crookneck Squash Frittata Recipe
Ingredients
- 1 pound small yellow crookneck, trimmed and cut into 1/8-inch thick slices
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground black pepper
- 6 large eggs, beaten
- 1/2 cup whole milk ricotta cheese
- 1/2-ounce grated Parmesan
Directions
Heat the oven to the high broil setting. Set a rack in the oven 3 to 4-inches from the broiler.
In a medium bowl toss the sliced squash with the oil, rosemary, salt, nutmeg and pepper. Lay the squash in a single layer on a cooling rack set inside a foil lined half sheet pan. Broil until the squash is golden brown on 1 side, about 8 to 10 minutes.
Whisk the eggs, ricotta, and Parmesan together in a medium mixing bowl. Put the squash in a 10-inch nonstick, oven-safe saute pan set over medium heat. Pour the egg mixture into the pan and stir with a silicone spatula to make sure egg gets under the squash. Cook without stirring until the egg mixture has set on the bottom and begins to set on top, about 4 to 5 minutes. Put the pan under the broiler until lightly browned and puffy, about 3 to 4 minutes. Loosen the frittata from the pan by moving a rubber spatula around the edges. Slide the frittata onto a plate or other serving dish, and cut into 6 servings. Serve warm or at room temperature.
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By Hyde Away
on May 06, 2013
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This is my first review ever... since I have read many and have gleaned helpful info from them I thought it is about time I jumped into the reviewing world. I regularly watch Alton's show and love all the great info although I have not made tons of his recipes.
This frittata was easy and fun to make and tasted good, probably would have been better with full fat ricotta but we are on the South Beach Diet so I was looking for Phase 2 friendly recipes.
I made these changes: added 1 chopped leek which I sauteed in some olive oil while the squash was broiling, then added 2 cups of chopped kale and cooked for a few minutes longer. and finally, 6 slices of Canadian bacon chopped. The final result was good plain but I might spice things up a bit with my left overs by topping with salsa, plain yogurt and avocado slices... now you are talking!
A very convenient brunch meal and we loved having leftovers to quickly heat up for breakfast! Thanks Alton for your wit and smarts!
By foxyfiona
Florida
on September 29, 2012
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Made this for my hubby and myself. Fan-freeking-tastiest! Even my five year old loves it.
By Clyde'sBonnie
East Coast
on August 02, 2012
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This recipe is wonderful because it allows for such creativity. I followed the directions for preparing the yellow squash but went off on my own from there. I caramelized some onion cut into thin rings (about 1/2 large onion and some small diced red pepper.(about 2 tablespoons in a fry pan with about 1 tbsp of olive oil added. When I was done to this hot fry pan I added 1/2 of a fresh tomato that was cored, seed and rough chopped. I swirled the tomato in the hot pan just to get rid of the excess water. I placed this mixture on top of the cooked squash in the other fry pan on top of the stove. After beating 6 eggs I added a Gorgonzola mixture I made. Using the frying pan that I cooked the onions/pepper/tomato in I added about 1/3 cup of milk and 4 ounces of Gorgonzola roughly chopped. After letting the cheese melt fully I whisked this into the eggs before adding to the squash. From this point on I cooked as instructed. The frittata was colorful, flavorful and a big hit.
Read all 9 reviews