Squash Frittata

Name: Squash Frittata
Ingredients: 6 large eggs, lightly beaten; 2 tablespoons heavy cream; 1/2 teaspoon kosher salt, divided; 1/4 pound fingerling potatoes, cut into 1/4-inch-thick slices; 2 tablespoons canola oil; 1 tablespoon butter; 4 small zucchini, cut into 1/4-inch-thick slices (about 2 cups); 4 tablespoons freshly grated Parmesan cheese; Garnishes: chopped fresh chives, flat-leaf parsley, and basil; freshly ground pepper

9 ingredients

5 steps

Ingredients

6 large eggs, lightly beaten
2 tablespoons heavy cream
1/2 teaspoon kosher salt, divided
1/4 pound fingerling potatoes, cut into 1/4-inch-thick slices
2 tablespoons canola oil
1 tablespoon butter
4 small zucchini, cut into 1/4-inch-thick slices (about 2 cups)
4 tablespoons freshly grated Parmesan cheese
Garnishes: chopped fresh chives, flat-leaf parsley, and basil; freshly ground pepper

Directions

1

Preheat oven to 350°. Whisk together eggs, cream, and 1/4 tsp. salt.
2

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.
3

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.
4

Pour egg mixture over potatoes. Reduce heat to medium-low; cook 1 minute. Sprinkle with cheese.
5

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