Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

Squash Frittata makes a stunning presentation when plated. Fresh summer flavor abounds in every bite.

Whitney Otawka
Recipe by Southern Living July 2013

Gallery

Hector Sanchez; Stylist: Buffy Hargett

Recipe Summary

Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Whisk together eggs, cream, and 1/4 tsp. salt.

    Advertisement
  • Cook potatoes in hot oil in a 10-inch ovenproof nonstick skillet over medium-high heat, stirring often, 1 minute. Sprinkle with remaining 1/4 tsp salt. Reduce heat to medium, and cook, stirring often, 3 to 4 minutes or until light golden brown on both sides. Transfer potatoes to a bowl.

  • Return skillet to heat; melt 1 tsp. butter in skillet. Add zucchini; cook, stirring often, 2 to 3 minutes or until crisp-tender. Add remaining 2 tsp. butter to skillet; let melt. Add potatoes, stirring to coat.

  • Pour egg mixture over potatoes. Reduce heat to medium-low; cook 1 minute. Sprinkle with cheese.

  • Bake at 350° for 8 to 9 minutes or until center is set. Remove from oven; invert onto a serving plate.

Source

Farm 255, Athens, GA

Advertisement
Advertisement