are all about
I make a lot of frittatas .. especially when dinner begs understated & easy
They often allow me to put neglected ingredients to good use .. and when they're done the right way .. prove incredibly filling & nutritious. Breakfast .. lunch .. or dinner .. if I've got a 6 pack of eggs on hand .. a simple satisfying meal is never more than a few minutes away.
This particular meal was inspired by our nutrient-packed box from last week's CSA delivery. Fresh basil and summer squash .. along with a few potatoes .. garlic .. and big dots of ricotta to top it off.
The potatoes here are parboiled to minimize their cooking time .. and browned in a skillet with garlic to add additional flavor & texture. One could also cut their potatoes into 1/4″ wedges .. toss them in olive oil & microwave them for 5 or 6 minutes.
(I've been turning to my microwave less & less these days .. because of damage it causes to the nutrients in our food)
Keep an eye on yours as it cooks on the stovetop .. the bits of chopped basil wanted to rise the top of the beaten eggs once they were in the pan. To redistribute .. I stirred the eggs every now & then .. just until the curds started to form
Summer Veggie Frittata
- 10 large eggs
- 3 Tbsp almond milk ** or milk of your choice
- 1/2 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 3/4 lb small to medium size potatoes peeled, halved, and sliced 1/4" thick (** Note: you'll want them all to be about the same size)
- 2 Tbsp olive oil divided
- 1 tsp minced garlic divided
- 2 summer squash ~ 16 oz total, halved lengthwise, and sliced 1/4" thick
- 1/2 red onion chopped
- 1/2 cup chopped fresh basil
- 4 oz ~ 1/2 cup ricotta cheese
- Parboil the Potatoes
- In a medium size saucepan add the potatoes & enough water to cover the potatoes by 1-2"
- Bring the water to a light boil and let them cook (~ 7-10 minutes). How do you know when they're done? When you take a knife to the edge of the potato and it comes off nice & fluffy .. but when you get to the center it's whiter .. harder .. and clearly a bit undercooked.
- With a tong remove each potato & dip it in a bowl of ice-cold water to stop the cooking process.
- Let them cool slightly before cutting each potato first in quarters & from there into 1/4" slices.
- Pre-heat broiler on low
- Adjust your oven rack 6" from the broiler element
- In a medium size bowl .. whisk the eggs, milk, basil, salt & pepper. Set aside
- Heat 1 Tbsp oli in a 12" cast iron skillet (or other broiler-safe nonstick skillet) over medium high heat. Add onion, 1/2 tsp garlic, along with the squash & cook over medium heat until tender (~3-5 minutes). Transfer to a plate
- To the now-empty skillet .. add the remaining 1 Tbsp olive oil, 1/2 tsp garlic, and potatoes. Cook over medium heat until they're golden brown (~ 5 minutes)
- Add the egg mixture and squash to the skillet and cook .. stirring occasionally until large curds form, but he eggs are still very wet (~3 or 4 minutes). Shake the pan to ensure the eggs are distributed evenly and cook, this time without stirring, unit the bottom of the frittata is set (~1-2 minutes)
- Dollop the ricotta over the top.
- Transfer the skillet to the oven and broil until the ricotta has melted and the surface of the frittata is spotty brown (~3-4 minutes). ** Note: the eggs will still be slightly wet
- Remove the pan from the oven and let it sit for 5 minutes to let the eggs finish cooking.
- Using a rubber spatula, loosen the edges of the frittata from the sides of the skillet.
- Cut into wedges & serve