Summertime evenings are all about
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I make a lot of frittatas, especially when dinner begs understated and easy
They often allow me to put neglected ingredients to good use, and when they're done the right way, prove incredibly filling and nutritious. Breakfast, lunch, or dinner. If I've got a six-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 and texture. One could also cut their potatoes into 1/4″ wedges, toss them in olive oil, and microwave them for five or six minutes.
(I've been turning to my microwave less and 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 and then, just until the curds started to form
Summer Veggie Frittata
- 10 eggs (large or XL)
- 3 Tbsp milk (any nut milk will be great too)
- ½ tsp kosher salt
- ¾ tsp freshly ground black pepper
- ¾ lb small to medium size potatoes, peeled, halved, and sliced ¼" thick (You'll want them all to be about the same size)
- 2 Tbsp olive oil, divided
- 1 tsp minced garlic, divided
- 2 summer squash, halved lengthwise, and sliced ¼" thick
- ½ red onion, chopped
- ½ cup chopped fresh basil
- 4 oz ricotta cheese (~ ½ cup)
- Parboil the Potatoes
- In a medium-size saucepan add the potatoes and enough water to cover the potatoes by 1-2" Bring the water to a light boil and let them cook (~ 7-10 minutes).
- With a tong, remove each potato and 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 and from there into ¼" slices.
- Preheat broiler on low and adjust your oven rack 6" from the broiler element
- Adjust your oven rack 6" from the broiler element
- In a medium-size bowl, whisk the eggs, milk, basil, salt, and pepper. Set aside
- Heat 1 Tbsp oil in a 12" cast iron skillet (or other broiler-safe nonstick skillet) over medium-high heat. Add onion, ½ 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, ½ 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). (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 and serve