Squash Frittata

Shopping List

  1. 1/2 Dozen Pasture Raised Eggs
  2. Mill-King Heavy Whipping Cream (1 pint)
  3. 1/2 teaspoon kosher salt, divided
  4. Yukon Gold Potatoes (1 pound)
  5. 2 tablespoons canola oil
  6. 1 tablespoon butter
  7. Organic Zucchini (1 pound)
  8. Parmesan cheese
  9. Green Onion (1 bunch)
  10. Flat Leaf Parsley (1 bunch)
  11. Basil (1 bunch)
  12. Ground Pepper

Ingredients

  • 6 large eggs, lightly beaten
  • 2 tablespoons heavy cream
  • 1/2 teaspoon kosher salt, divided
  • 1/4 pound fingerling potatoes, cut into 1/4-inch-thick slices
  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • 4 small zucchini, cut into 1/4-inch-thick slices (about 2 cups)
  • 4 tablespoons freshly grated Parmesan cheese
  • Garnishes: chopped fresh chives, flat-leaf parsley, and basil; freshly ground pepper

Directions

    1. 1)Preheat oven to 350°. Whisk together eggs, cream, and 1/4 tsp. salt.

    2. 2)Cook potatoes in hot oil in a 10-inch ovenproof nonstick skillet over medium-high heat, stirring often, 1 minute. Sprinkle with remaining 1/4 tsp salt. Reduce heat to medium, and cook, stirring often, 3 to 4 minutes or until light golden brown on both sides. Transfer potatoes to a bowl.

    3. 3)Return skillet to heat; melt 1 tsp. butter in skillet. Add zucchini; cook, stirring often, 2 to 3 minutes or until crisp-tender. Add remaining 2 tsp. butter to skillet; let melt. Add potatoes, stirring to coat.

    4. 4)Pour egg mixture over potatoes. Reduce heat to medium-low; cook 1 minute. Sprinkle with cheese.

    5. 5)Bake at 350° for 8 to 9 minutes or until center is set. Remove from oven; invert onto a serving plate.