Crookneck Squash Frittata

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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!

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Made this for my hubby and myself. Fan-freeking-tastiest! Even my five year old loves it.

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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.

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I saw this recipe and thought this would be a perfect way to use up some of the squash in our garden. However, I'm trying to stay away from dairy, so I substituted soft tofu in place of the ricotta cheese and it worked out perfect. A fun and easy recipe to make, and if you're only cooking for two, you'll have left overs for later!

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Wonderful recipe. Great way to use up our family's abundance of squash from the garden. Tasty, easy and beautiful. Thanks Alton!

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Delish..My normally fussy children about egg bakes loved it. Broiling the squash and the seasonings are awesome. The kids eat the squash before I can get the frittata made, so make extra.

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This was an excellent Lenten meal. Everyone in the family loved it. I highly recommend trying this recipe. I might experiment with more/other veggies and some other fresh herbs next time. But it was excellent as is too.

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I can't believe that more people haven't tried this yet. It was fantastic! My rosemary wasn't fresh and my ricotta was part-skim, but I will surely make this again. I might like to add some caramelized onions next time. Thanks Alton!

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First review so I better make it count. Saw this on Good Eats last night and love Alton's recipes. I made a few changes, using half zucchini/half yellow squash and I added some thick sliced portobello mushrooms. Otherwise, recipe was exactly as written. It turned out fantastic. No changes needed.