When I came across this frittata recipe, I fell in love with the ingredients and couldn’t wait to try it.
A frittata is an egg-based Italian dish, similar to a quiche or an omelet. It resembles a pancake and consists of vegetables, eggs, and cheese. It can be served for breakfast, brunch, lunch or dinner.
Preparing a frittata has many benefits. It is a great way to use up and left-over vegetables, it is large enough to serve many people, and can be eaten hot or at room temperature.
You will need a cast-iron or oven-safe skillet. It is so easy to make, it can be whipped up in no time. It’s perfect for the evenings when you just don’t know what to make for dinner.
This recipe is outstanding. It is light and airy, yet satisfying and delicious. Change the vegetables to the ones you have at home if you prefer. I found the combination of leeks and zucchini to be scrumptious. The addition of the quinoa gives it a flavorful texture. I know you will love this recipe.
This recipe is courtesy of Alana Chernila”s “The Homemade Kitchen”. It will serve 4-6 people.
Ingredients for the Summer Squash Frittata
3 tbsp. olive oil
2 cups chopped leeks (1-2 leeks, using all the white and most of the green)
1 1/2 tbsp. finely chopped shallot (about 1 shallot)
1 tsp. kosher salt
2 cups paper-thin sliced zucchini or summer squash (1 medium zucchini)
6 large eggs
1/2 cup whole milk
2 cups cooked grains such as millet, rice or quinoa
1/2 cup fresh basil leaves, cut into ribbons
1 cup grated or crumbled cheese (Cheddar, Swiss, Jack, or feta cheese)
Preheat the oven to 400.
Heat a 10-12 inch ovenproof skillet or frying pan over medium heat.
Heat 2 tablespoons of the olive oil for a minute, then add the leeks. Cook, stirring often, until soft and aromatic, about 5 minutes.
Add the shallot, salt and zucchini and continue to cook until the zucchini is soft and translucent, another 5-7 minutes.
Remove from the heat and allow to cool for a few minutes.
Whisk together the eggs and milk in a large mixing bowl.
Fold in the grains, basil and cheese, as well as the leek mixture.
Wipe out the skillet, then use a clean paper cloth or paper towel to rub it with the remaining tablespoon of olive oil.
Transfer the contents of the mixing bowl back to the skillet and bake for 20 minutes, until the egg is firm and doesn’t ooze when you cut it in the center.
Switch the oven setting to broil and brown the top of the frittata for a few closely watched minutes under the broiler.
It’s that simple!
