Summer Vegetable Frittata

@ Brooklyn Farmhouse


(For one 10-inch diameter frittata – serves 4 for breakfast, lunch, or dinner)
For the sauteed patty-pan squash:

  • 1/2 tablespoon extra virgin olive oil or coconut oil
  • 2-3 baby patty-pan squash, sliced thinly
  • 1 teaspoon (or more) Thai chili-garlic sauce (you can use smooth Sriracha, but I prefer the thicker chili-garlic sauce) or other hot sauce with 1/2 clove of finely chopped garlic

For the frittata:

  • 6 fresh eggs
  • 1 tablespoon milk (skim milk is OK)
  • 3-4 large beet green leaves, tough stems discarded, washed and chopped
  • 3/4 cup cherry or grape tomatoes
  • 1-2 tablespoons mixed chopped herbs – I used a combination of basil, mint, parsley, and chives
  • Sauteed patty-pan squash (see above)
  • Other vegetables or greens, as desired (I threw in some arugula flowers from my garden) (optional)
  • 1 tablespoon Parmigiano-Reggiano cheese (optional)
  • 1 tablespoon extra-virgin olive oil (or more, see note above about pans)
  • Kosher salt and freshly-ground pepper

Special Equipment: 10-inch diameter non-stick oven-proof frying pan (see note about pans above), a rubber spatula


For the sauteed patty-pan squash:

  1. Heat the oil in a small, heavy sauté pan over very high heat until hot, but not smoking.
  2. Add the patty-pan squash and sauté over high heat until the squash is browned in spots, but still a bit firm – 1-2 minutes.
  3. Turn the heat down to medium and stir in the chili-garlic sauce (or add the garlic clove and the hot sauce), stir for 30 seconds, then immediately remove from heat.
  4. Cool before adding to the frittata “batter”.

For the frittata:

  1. Preheat the oven to 350°F.
  2. In a large bowl, beat the eggs with the milk and a generous pinch of salt until the eggs are uniform (i.e., you can’t distinguish between the yolks and the whites).
  3. Stir in the beet greens, tomatoes, herbs, cooled squash, any other vegetable your heart desires, and the optional cheese. Add a few grindings of black pepper. Stir gently to combine evenly. (Some of the heavier vege like the tomatoes will sink to the bottom. This is OK.)
  4. Heat the olive oil over medium heat in your skillet. When hot (but not smoking – never smoking) add the egg mixture.
  5. Stir the mixture with a rubber spatula until the mixture starts to set, taking care to distribute the vegetables evenly if they’ve migrated to one side of the pan or another. Stop stirring when you see the edges of the eggs start to set. This will take a varying amount of time depending on your pan and your heat source.
  6. When the eggs have set 3-4 inches in from the edge of the pan (i.e., the eggs are set around the outside, but there is still a round jiggly bit in the middle), remove from the stovetop and stick in the oven. At this point, if you’re using a smaller pan, you might want to consider flipping the frittata. (I never do because it’s a pain and the egg mixture sets up just fine without flipping, but it’s up to you.)
  7. Cook the frittata in the oven until the center is set. This will also take a varying amount of time – start checking after 5 minutes. When you shake the pan, you should see absolutely no jiggle action in the center of the egg mixture.
  8. Carefully remove the pan from the oven (remember the handle will be super hot) and immediately slide the frittata from the pan onto a cutting board or plate. (This is where using a non-stick pan is useful.) If not using non-stick, you may need to loosen the edges of the frittata with your rubber spatula.
  9. Cut the frittata into wedges and serve hot or at room temperature. Extra hot sauce on the side is nice.

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