Martha Stewart's Cooking School) this weekend. It is the perfect breakfast meal, when you are overloaded with yellow squash and zucchini! I love how fluffy this frittata came out, I definitely will be making it again. The squash and zucchini can be replaced with any precooked vegetables you like.
Ingredients for Squash and Goat Cheese Frittata from Martha Stewart's Cooking School, serves 8:
-1 tablespoon unsalted butter
-1 medium yellow onion, thinly sliced
-1/2 pound mixed small zucchini and yellow squash, halved lengthwise and sliced crosswise 1/4 inch thick (1 1/2 cups)
-12 large eggs
-3/4 cup heavy cream
-4 basil leaves, sliced into chiffonade
-2 tablespoons finely chopped fresh chives
-Coarse salt and pepper
-3 ounces fresh goat cheese
-2 ounces Parmigiano-Reggiano or Asiago Cheese, finely grated (1/2 cup)
To begin, heat butter in a 10-inch straight-sided non-stick skillet over medium heat (we used our cast iron). Cook onion until soft and translucent, stirring occasionally, 3 to 4 minutes. Add zucchini and squash and saute until it begins to turn golden brown, about 4 minutes. Sprinkle with salt and pepper to taste.
Meanwhile, heat broiler. Use a whisk to lightly beat eggs in a large bowl, then whisk in cream, basil, chives and season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
Pour egg mixture into skillet, still on medium heat. Using a heatproof spatula to stir and push egg from edges to center of pan so runny parts run underneath, until eggs are almost set. They should be wet on top, but otherwise set throughout, 2 to 3 minutes.
Drop dollops of goat cheese on top of frittata, distributing evenly and pressing down into eggs a bit with the spatula. Sprinkle evenly with Parmigiano-Reggiano cheese. Broil until frittata is set on top and has puffed slightly, and cheese is melted and golden, 1 to 1 1/2 minutes.
Gently run the spatula around the edges and underneath the frittata and carefully slide out of the pan onto a plate. Slice into wedges, and serve hot, warm, or at room temperature.