My husband is a great guy, but he generally stays out of the kitchen. He can make spaghetti, macaroni and cheese and pizza. Besides those things his cooking skills are rather limited, except for one thing. Frittatas. Don’t ask, but somehow, that man can make excellent frittatas. Whenever I try, they just don’t turn out. The last time I tried, half of it stuck to the pan while the other half oozed out. It wasn’t a pretty site. So, from now on, my husband is responsible for making all of our frittatas.
I found this recipe for ricotta, basil, and summer squash frittata while I was looking for recipes to use zucchini. As everyone knows, there is always an abundance of zucchini this time of year. This year doesn’t appear to be an exception either, even considering the drought we are in.
So, while I watched our son, my husband successfully made another frittata. It was good. Next time though I think I would substitute out the ricotta for something with a little more pizzazz, like fontina.
Recipe: Ricotta, Basil, and Summer Squash Frittata
From: America’s Test Kitchen Simple Weeknight Favorites
10 large eggs
3 Tablespoons half-and-half
1/2 cup chopped fresh basil
Salt and Pepper
12 ounces Yukon Gold potatoes, peeled and sliced 1/4″ think
1/4 cup olive oil
2 summer squash, halved lengthwise and sliced 1/4″ thick (I used zucchini)
4 ounces (1/2 cup) whole-milk ricotta cheese
1. Position oven rack 5 inches from broiler element and heat broiler. Whisk eggs, half-and-half, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in bowl until combined. Toss potatoes with 1 tablespoon oil in another bowl, cover, and microwave until tender, about 5 minutes.
2. Meanwhile, heat 1 tablespoon oil in 12-inch ovensafe non-stick skillet over medium-high heat until shimmering. Add squash and cook until golden brown and tender, 3 to 5 minutes. Transfer to plate. Add remaining 2 tablespoons oil and potatoes to skillet and cook until golden brown, about 5 minutes. Add egg mixture and squash and cook, stirring occasionally, until large curds form but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly and cook, without stirring, until bottom is set, about 30 seconds. Dollop heaping teaspoons of ricotta on top.
3. Transfer skillet to oven and broil until ricotta is hot and melted and surface of frittata is spotty brown, 3 to 4 minutes (eggs should still be slightly wet). Remove from oven and let sit for 5 minutes. Using rubber spatula, loosen edges of frittata from sides of skillet. Slide loosened frittata onto platter, cut into wedges, and serve.