Four Cheese and Squash Frittata

So learning to like summer squash and zucchini must be going okay because my girl just asked for extras of both in her dinner last night.  Woo hoo!  I’ve been asked for another recipe so without further ado, here is my

FOUR CHEESE AND SQUASH FRITTATA

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Ingredients:

  • 6 large eggs
  • 1/4 C milk
  • 1/2 tsp cajun seasoning (or salt and pepper)
  • 2 Tbsp olive oil, divided
  • 1 medium yellow squash, chopped
  • 1 medium zucchini, chopped
  • 5 sprigs of thyme, stem removed
  • 1 bunch of chives, minced and divided
  • 3 slices of Muenster cheese
  • 1/2 C shredded cheddar cheese
  • 2 oz goat cheese, crumbled
  • 3 Tbsp grated parmesan

Directions:

  • Preheat oven to 350 degrees.
  • While oven is heating, mix eggs, milk and cajun seasoning together and set aside.
  • Heat 1 Tbsp of olive oil in a large non stick skillet (mine was 10 inch) over medium heat.  This skillet needs to be oven safe and have a metal handle.
  • Saute the zucchini, squash, thyme and half of the minced chive just until the squashes begin to soften.  Remove from the pan and set aside.
  • Add the remaining Tbsp of oil to the pan and swirl or use a brush to make sure it coats the bottom and sides.  Pour in egg and milk mixture.
  • Just as you see the sides begin to bubble and cook, add the squash & herb mixture, evenly distributing through the eggs.
  • Top with the cheese (first the muenster, then cheddar, the crumbled goat cheese and lastly parmesan) distributing each evenly over the cooking eggs and veggies.
  • Lastly top with remain chives.  Insert pan into oven and bake for 18-20 min or until the center of the eggs is set and the top is golden.
  • Let skillet rest for 2 minutes before attempting to remove the frittata from the pan. Insert a knife around the edge of the frittata and then slide it out onto a plate.  Cut into 6-8 wedges and serve.

Frittatas are basically a crustless quiche that you can fill with whatever your heart desires.  Almost all your garden goodies are welcome in a frittata and my favorite part is that I don’t have to have a crust on hand, or make one, in order to enjoy this lovely breakfast, brunch, lunch, or dinner.  You can even use left over veggies (and/or meat) from last nights dinner to stretch into another whole meal.  And frittatas reheat well the next day.

If you do not have an oven safe skillet, you may use a ceramic or glass pie pan.  Just grease your pan, pour in your egg mixture, then add the sautéed veggies and cheese.  Then place in the oven and bake for 30-40 min or until the center is set and the top is golden.  I often check with a toothpick to make sure that there aren’t runny eggs in the middle.

Last tip: When making something using lots of cheese, maximize the flavor by making sure your cheeses each offer a different flavor profile to the dish.  In my case, muenster is salty, cheddar is sharp, goat cheese is creamy and tangy, and parmesan is nutty.  But there are thousands of cheeses out there that can sub for these different flavors.

PS: Ok, I lied, this is the last tip: Save your egg shells for the garden!  Rinse them and let them dry, then crush them to powder (I now have a dedicated coffee grinder for egg shells) and give your tomatoes (peppers or eggplants) a midsummer egg shell snack to help keep calcium levels up and thusly assist in preventing blossom end rot.  I just mix in a tbsp or 2 of egg shell powder in with a gallon of water and pour it on (make sure you swirl to get the stuff at the bottom!).  You can also add the powder or crushed shells to your compost.  Or you can crunch the shells up and place them in a circle around your slug and snail prone plants to prevent new monsters from sliding over for a munch.

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