Herb Frittata with Zucchini and Yellow Squash

Name: Herb Frittata with Zucchini and Yellow Squash
Yield: serves 6
Ingredients: 1 tablespoon unsalted butter; 2 1/2 tablespoons olive oil; 7 large eggs; 1/4 cup heavy cream or milk; 1/4 cup coarsely chopped fresh chives, plus whole chives for garnish; 1/4 cup coarsely chopped fresh flat-leaf parsley; 1/2 teaspoon coarsely chopped fresh thyme; 1/4 teaspoon finely chopped fresh marjoram; 1/2 teaspoon coarse salt; Freshly ground pepper; 1 small zucchini, cut crosswise into thin rounds; 1 small yellow summer squash, cut crosswise into thin rounds

January 26, 2012

Recipe information

Yield
serves 6

Ingredients

1 tablespoon unsalted butter

2 1/2 tablespoons olive oil

7 large eggs

1/4 cup heavy cream or milk

1/4 cup coarsely chopped fresh chives, plus whole chives for garnish

1/4 cup coarsely chopped fresh flat-leaf parsley

1/2 teaspoon coarsely chopped fresh thyme

1/4 teaspoon finely chopped fresh marjoram

1/2 teaspoon coarse salt

Freshly ground pepper

1 small zucchini, cut crosswise into thin rounds

1 small yellow summer squash, cut crosswise into thin rounds

Preparation

Step 1
Heat the butter with 1 1/2 tablespoons oil in a 10-inch ovenproof nonstick skillet over medium-low heat until melted.
Step 2
Preheat the broiler, with the rack about 7 inches from the heat source. Meanwhile, whisk together the eggs, cream, and herbs until well blended. Stir in the salt, and season with pepper.
Step 3
Add the egg mixture to the skillet; cook until the bottom is set and golden, about 4 minutes. Continue to cook, gently shaking the pan occasionally, until 1 inch of the edges is almost set, about 4 minutes more. Remove from heat. Gently press the zucchini and squash on top, overlapping slightly in concentric circles.
Step 4
Broil (checking often) until golden and just cooked through in center, 1 to 2 minutes. Gently slide onto a plate with a spatula; drizzle with the remaining tablespoon oil. Garnish with whole chives.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsFrittata Egg Italian European Zucchini Squash Vegetable Summer Squash Main Breakfast Brunch Lunch Gluten Free Nut Free Vegetarian Keto Broil Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes