Crookneck Squash Frittata

1. 1

   Heat the oven to the high broil setting.

2. 2

   Set a rack in the oven 3 to 4-inches from the broiler.

3. 3

   In a medium bowl toss the sliced squash with the oil, rosemary, salt, nutmeg and pepper.

4. 4

   Lay the squash in a single layer on a cooling rack set inside a foil lined half sheet pan.

5. 5

   Broil until the squash is golden brown on 1 side, about 8 to 10 minutes.

6. 6

   Whisk the eggs, ricotta, and Parmesan together in a medium mixing bowl.

7. 7

   Put the squash in a 10-inch nonstick, oven-safe saute pan set over medium heat.

8. 8

   Pour the egg mixture into the pan and stir with a silicone spatula to make sure egg gets under the squash.

9. 9

   Cook without stirring until the egg mixture has set on the bottom and begins to set on top, about 4 to 5 minutes.

10. 10

    Put the pan under the broiler until lightly browned and puffy, about 3 to 4 minutes.

11. 11

    Loosen the frittata from the pan by moving a rubber spatula around the edges.

12. 12

    Slide the frittata onto a plate or other serving dish, and cut into 6 servings.

13. 13

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.