Summer Squash and Goat Cheese Frittata
This dish was inspired by a recent farmers' market find: a bag of zucchini and stunning color-blocked summer squash. I was so mesmerized by the duo-tone veggies that I bought a bag without thinking of what I would make, knowing I wanted something to show off the beautiful colors. Sometimes the only inspiration you need is the subject itself!
Our garden is still a little way out; I suspect the combination of a shaded area in August heat causes the veggies stress. Yet, the blushing cherry tomatoes and first dry pole beans reassure me of our persistent little plants. I've been slowly harvesting the first cranberry beans, leaving them inside to collect until I have enough to store. Striped scarlet and off-white shells turned to light brown husks in a matter of weeks, but I snuck a peek at the beans inside. Like little quail eggs, the beans are mostly white, dappled with the most vibrant cranberry-colored speckles!
I'm in love with the color of these squash…
The California heat in August is sweltering, so I'm not too enthused about turning on the oven every day. Something like a frittata is easy because it can be cooked up relatively hands-free and eaten warm or cold for any meal. This frittata is filled with thinly sliced moons of zucchini and summer squash, along with caramelized shallots, fresh basil, and lots of goat cheese!
A bit more veggie-centric than a usual frittata, I took some inspiration from ratatouille and a traditional Spanish tortilla. Those intricately layered vegetables add such delicate texture and make for a very pretty slice. The beautiful cross-section of the thinly sliced vegetables and potatoes in both dishes inspired my method and produced a light, savory summer frittata.
Summer Squash and Goat Cheese Frittata
Layers of thinly sliced moons of zucchini and summer squash, dappled with goat cheese, caramelized shallots, and fresh basil. A light summer dish with delicate texture, bursting with fresh veggies and cheese!
Ingredients
1 shallot, thinly sliced
1 tablespoon butter (plus extra for greasing the pan)
2 cloves garlic, minced
9 large eggs
1/3 cup grated parmesan
3 tablespoons basil, roughly chopped
4-5 summer squash and zucchini, thinly sliced (about 1 1/2 cups)
3 ounces goat cheese
pinch of salt and pepper
Method
Preheat the oven 350ºF.
Sauté the shallots in the butter for 3-5 minutes until golden and caramelized. Add the garlic and stir for 30 seconds until soft, then remove from heat.
Whisk together the eggs, parmesan, basil, salt and pepper. Add the summer squash, zucchini, and goat cheese, breaking up any large clumps that might’ve stuck together. Pour the mixture into a buttered 9 inch baking dish or cast iron pan, smoothing out the surface.
Bake for 45-50 minutes, until the center is cooked through and a skewer comes out clean. Let cool for 5 minutes and serve.
Enjoy leftovers warm or cold, served alongside an evening meal or as breakfast/brunch.