Loading Video...

Crookneck Squash Frittata

  • Level: Easy
  • Total: 44 min
  • Prep: 20 min
  • Cook: 24 min
  • Yield: 6 servings
Save 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

  1. Heat the oven to the high broil setting. Set a rack in the oven 3 to 4-inches from the broiler.
  2. 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.
  3. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Winter Squash Soup

Lemon-Maple Squash

Healthy Squash and Kale Casserole

Sweet Roasted Acorn Squash

Spaghetti Squash and Potato Gratin

Penne with Butternut Squash and Goat Cheese

Vegan Quinoa-Cranberry Stuffed Acorn Squash

Roasted Spaghetti Squash with Parmigiano-Reggiano and Truffle Oil