This recipe from Martha Stewart’s recent cookbook, “Martha Stewart’s Cooking School,” is versatile. Any cooked vegetables can be substituted for the squash filling. The goat cheese also can be left out and more Parmesan added.
SQUASH AND GOAT CHEESE FRITTATA
For the filling:
1 tablespoon unsalted butter
1 medium yellow onion, thinly sliced
1/2 pound mixed small zucchini and yellow squash, halved lengthwise and sliced crosswise 3/4 inch thick (1 1/2 cups)
For the eggs:
12 large eggs
1/4 cup heavy cream
4 basil leaves, thinly sliced
2 tablespoons finely chopped fresh chives
Coarse salt and ground black pepper
For the topping:
3 ounces fresh goat cheese
1/2 cup (2 ounces) Parmesan or asiago cheese, finely grated
In a 10-inch nonstick oven-safe skillet over medium, heat the butter. Add the onion and cook until soft and translucent, stirring occasionally, about 3 to 4 minutes. Add the zucchini and squash, then saute until tender and golden brown, about 10 minutes. Set aside.
Heat the broiler.
In a large bowl, lightly beat the eggs with a whisk, then whisk in the cream, basil and chives. Season with 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Pour the egg mixture into the skillet with the vegetables. Using a heatproof flexible spatula, stir and push the egg from edges to the center of the pan, so the runny parts run underneath, until the eggs are almost set (wet on top but otherwise set), 2 to 3 minutes. Drop dollops of goat cheese on the top, distributing evenly and pressing them into the eggs a bit. Sprinkle with the Parmesan. Place the skillet under the broiler and cook until the frittata is set on top and slightly puffy, and the cheese is melted and golden, 1 to 1 1/2 minutes.
Gently run the spatula around the edges and underneath the frittata and carefully slide out of the pan onto a plate. Slice into 6 wedges and serve hot, warm or at room temperature. Serves 6.