I’ve started to make Frittata’s on Sunday. Only on Sundays. I’m not sure why, but I like the idea of a hearty late breakfast/brunch dish that allows me to use whatever filler vegetable and herb ingredients I have on hand without much thought. It’s easy, filling, and a dish that seems to add to the over all feel of “lazy-and-spending-my-entire-day-reading” vibe of a Sunday.
Frittatas can be as casual as you please or a lovely main dish at a gathering. It can be accompanied by a small green salad, bacon, potatoes, fruit, crusty gluten free bread and jams, cheeses and butter. This particular Frittata was perfect with a dollop of sour cream on the sid and a quiet late morning alone on our covered lanai while it rained.
I don’t measure here (as usual) I have a CorningWare 9×9 Casserole Dish
Squash, Shallots And Parsely Frittata
- 1/2 yellow squash quartered lengthwise and cut into 1/2 inch pieces
- 1/2 zucchini quartered lengthwise and cut into 1/2 inch pieces
- 4 large shallots sliced
- Handful of shredded cheddar and jack cheese mixed
- Loose handful of chopped parseley (somewhere between 1/2 and 3/4 cups
- Salt & pepper to taste
- Grated cotija cheese – enough to sprinkle over the to top of the frittata mixture
- 10 scrambled eggs
1. Preheat oven at 400.
2. Pour all the ingredients except for the cotija cheese into the Corning Ware dish.
3. Mix it all evenly.
4. Grate the cotija cheese over the top of the mixture, this will give it a lovely brown top with a savory flavor.
5. Cover it with foil and place in the oven covered for 25 minutes, then uncover it and leave in the over for another 15 minutes.
6. Check on it. Every oven is different. Your frittata will rise and firm up. I’ll test mine by gently placing a fork in the center to see if it comes out dry and it’s browned to satisfaction on top. This is a matter of preference.
7. Add a dollop of sour cream on the side and grab your love, a book or your iPad and have a soft and indulgent Sunday morning.
Serves 4
Very good !!!!!.