Squash and Goat Cheese Frittata Recipe

Name: Squash and Goat Cheese Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/4 cup heavy cream; 4 basil leaves, sliced into chiffonade (page 21); 2 tablespoons finely chopped fresh chives; Coarse salt and freshly ground pepper; 3 ounces fresh goat cheese; 2 ounces parmigiano-reggiano or asiago cheese, finely grated (1/2 cup)

Servings: persons

1
Saute filling Heat butter in a 10-inch nonstick straight-sided skillet over medium heat.
2
Cook onion until soft and translucent, stirring occasionally, 3 to 4 minutes.
3
Add zucchini and squash and saute until it begins to turn golden brown, about 4 minutes.
4
Prepare egg mixture Heat broiler.
5
Use a whisk to lightly beat eggs in a large bowl, then whisk in cream, basil, and chives and season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
6
Cook frittata Pour egg mixture into skillet.
7
Cook, using a heatproof flexible spatula to stir and push egg from edges to center of pan so runny parts run underneath, until eggs are almost set (they should still be wet on top but otherwise set throughout), 2 to 3 minutes.
8
Broil frittata Drop dollops of goat cheese on top of frittata, distributing evenly and pressing down into eggs a bit with the spatula.
9
Sprinkle evenly with Parmigiano-Reggiano cheese.
10
Broil until frittata is set on top and has puffed slightly, and cheese is melted and golden, 1 to 1 1/2 minutes.
11
Serve Gently run the spatula around the edges and underneath the frittata and carefully slide out of pan onto a plate.
12
Slice into six wedges and serve hot, warm, or at room temperature.
13
For the fluffiest frittata, whisk together the egg mixture while making the filling (not further in advance), and allow the broiler to heat sufficiently before putting the pan in the oven (so the intense heat will cause the eggs to puff like a souffle).
14
Do not stir eggs vigorously while cooking on the stove but, rather, draw the heatproof spatula across the bottom of the pan in deliberate strokes to form large curds, pushing them toward the center and allowing the runny parts to flow underneath.
15
It is much like a slower, more controlled version of scrambled eggs.
16
Avoid overcooking; the top should still be very moist and not quite set when it goes under the broiler.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Squash and Goat Cheese Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squash and Goat Cheese Frittata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions