Summertime Frittata Recipes

THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)

Steps:

• Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
• Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
• Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
• While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
• Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
• Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
• Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.

SUMMERTIME FRITTATA

Steps:

• In a skillet over medium heat, cook the sausage, turning frequently until browned, about 10 minutes; drain on paper towels and let cool; cut into ¼ inch thick slices and set aside.
• Preheat oven to 425°.
• In a bowl, whisk the eggs, ½ teaspoon salt, and 1/8 teaspoon pepper; stir in 1 ¼ cup shredded cheese; set aside.
• In an ovenproof nonstick 12 inch skillet over medium-high heat, melt the butter with the olive oil; add in shallots; saute until softened but not brown, about 3 minutes.
• Add in the mushrooms; saute for 1-2 minutes; add in zucchini and continue cooking 2 minutes; add in garlic and saute 1 minute.
• Arrange the sausage slices around the vegetables and season with remaining salt and pepper.
• Pour the egg mixture over the sausages and vegetables; cook over med-low heat, stirring occasionally, until lightly browned on the bottom, about 5 minutes.
• Arrange the tomato slices around the edge of the skillet; sprinkle with remaining cheese.
• Transfer skillet to the oven and bake until the frittata is puffed and brown, 10-15 minutes.
• Remove from oven and invert onto a plate, invert again onto a serving platter, so the tomato border faces up (or can serve directly from the pan).
• Place sour cream in a large dollop in the center and garnish with the basil; serve immediately.