add to shopping list Ingredients

3T Butter & Oil
2 onions
1 Patty Pan Squash
1/2 Dried Red Pepper Flakes
4 potatoes
2T parsley
6 eggs
5T goat cheese
1 tomato
3 squash blossoms

Preparation

I melted an inch of butter and a splash of grape seed oil in my cast iron skillet, when the oil was shimmering I added a big handful of sliced onions, the sliced patty pan squash, a pinch of dried red pepper flakes. This sauteed while I prepared the potatoes by zapping them in the microwave for a couple of minutes, until they were just tender and then slicing them. The pan looked a bit dry so I added another inch of butter with the potatoes. Stirring occasionally, I left this to cook, over medium heat, until the vegetables were soft and beginning to brown, about ten minutes.
Unlike French omelets, Italian frittata are finished in the broiler so I turned it on to preheat.
I used a whisk to beat six eggs with a few sprigs of chopped parsley, generous pinches of kosher salt and black pepper and then poured the eggs over the vegetables and let the frittata cook, over medium heat, without stirring, until the bottom had set and the top was beginning to set.
The frittata topped with lumps of goat cheese, diced tomato and shreds of squash blossoms finished in a few, carefully monitored minutes under the broiler until the eggs had set and the cheese melted.

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Reviews

5/13/10

Theresa111 says:

These ingredients are indicative of a wonderfully combined dish. Very nice.

3/30/11

cub4sunriz says:

I can't wait to try this. I have been searching for new ways to incorporate my vegetables or what ever and this looks like a very nice way

8/20/11

Theresa111 says:

I loved the pan patty squash and will need to see if this is an actual squash or an affectionate name for a slice of squash. I could see you cooking this in you kitchen. Nice. This is a great recipe for brunch! Thanks!

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