A frittata is an Italian omelet that typically combines eggs, vegetables, occasionally meats, and cheeses.Â Unlike an “American omelet” where the eggs are usually folded around the filling, the ingredients in a frittata are all combined and cooked together, like a crust-less quiche.Â Â My parents would make them with zucchini or potato, especially when they were plentiful from il giardino.Â Frittatas can beÂ cooked entirely on the stove – one sideÂ cooks until just set, then inverted onto a plate and set back into the pan to cook the other side.Â This is how I always remember my parents making them.Â Â However,Â the recipe below starts on the stove top, then gets transferred into the oven to finish baking.
This frittata worked out to be aÂ great, last minute dinner idea – I had squash in the fridge that was nearing its expiration, had just picked up a carton of eggs, and had some goat cheese on hand, though I hadn’t decided just what I was going to use it for yet.Â Â
Squash Frittata with Goat Cheese
1 small yellow squash
1 small zucchini
1/2 smallÂ red onion, sliced thin
3 tbsp butter
Sea salt and freshly ground black pepper
2 tbsp of water
2-3 ounces of goat cheese (I used one that was flavored with garlic and herbs)
Preheat oven to 400 degrees.Â I don’t have a non-stick pan that goes from stove top to oven, so I wrapped my pan’s handle with a couple of sheets of aluminum foil to protect it when I put it in the oven.
I cut both the zucchini and the yellow squash in half lengthwise, and then cut those halves in half again lengthwise.Â Then cut them into small, uniform 1/4″ – 1/2″ size.
Melt the butter in a non-stick skillet over medium-high heat.Â Saute the onion for about 2-3 minutes.Â Then add the squash.Â Season with salt and pepper, to taste and cook until just tender, about 4-5 minutes.
While the squash is cooking, place all the eggs into a bowl with the 2 tbsp of water.Â Beat well.Â Before pouring the eggs into the skillet, spread the onion and squash evenly over the bottom of the pan.Â Then pour in the beaten eggs over the vegetables.
Season again with salt and pepper to taste and cook until it just starts to set at the edges.
Crumble the goat cheese over the top and put it in the oven.
Bake in the oven until the top is golden brown and set, about 5-7 minutes.Â Let the frittata sit/cool slightly before transferring it to a plate and serving.