End of summer frittata

frittata2I had an ulterior motive sharing my last post; I have a recipe that uses caramelized onions. The recipe has a bit of a backstory.

When I first decided to start a blog, something that I really wanted to do was write about recipes that failed or were made of unnecessarily expensive ingredients or took way too much time for the result, and then I wanted to give you a replacement that was cheaper, easier and/or took less time with better results. It’s been almost six months, and I haven’t produced one of those “cook this, not that” articles yet.

 But now I finally have one.

I made a really bland frittata a couple of weeks ago, and it disappointed me. The recipe was one of America’s Test Kitchen‘s 30 minute recipes that I got a few years ago. I have very high expectations for ATK–their recipes are truly the best of the best, but I’ve found through trial and error that their 30 minute recipes sometimes are greatly lacking.

This particular frittata was made with Yukon gold potatoes, yellow squash, basil and ricotta. The only way to describe it was boring. It needed more flavor. It needed something to make you want to eat it. I did not look forward to the leftovers.

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I liked the idea of the frittata, though, so I reworked it. Fewer potatoes, zucchini instead of yellow squash (primarily because the yellow squash didn’t look so great at the store), prosciutto and onions. At the last minute, I decided to amp up the onions to caramelized onions. You can’t go wrong when you add prosciutto and caramelized onions (or even just sauteed onions) to a dish. And alas, it worked– the frittata was actually enjoyable to eat and not a chore.

 So make this, not that–an end of summer frittata with lots of flavor.

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End of summer frittata
makes about 6 servings
four-stars
 

Note: I really dislike having the oven hot and ready before anything is ready to go into it. I try my best to make sure there is enough time for it to be preheated but not sit idle, and I’ve indicated when that was in my oven below.

Also, although it has likely been the end of summer in most of the country for a few weeks, it really just fell on us recently in North Carolina.

 

1 tablespoon butter, vegetable oil or olive oil
1 sweet onion, chopped or caramelized
2 small zucchini, sliced ¼ inch thick
olive oil
2 small Yukon gold potatoes, sliced ¼ inch thick
4 pieces of prosciutto, julienned or chopped into medium-sized pieces
8 eggs
3 tablespoons milk
1 teaspoon kosher salt
¼ teaspoon black pepper
⅓ cup ricotta

 

1. Caramelize the onion if desired. If you want to skip this step do this: Melt butter/heat oil in a large oven-proof skillet over medium heat. Add onions and cook, stirring occasionally, until soft, about 10 minutes. Remove onions from pan.

2. Add zucchini slices to the pan, and cook, until softened, about 8 minutes, flipping halfway through. Right after you add the zucchini to the pan, toss slices of potato with a glug of olive oil in a microwave-safe dish; cover and microwave until tender, about 8 to 10 minutes. (This is probably a good time to preheat the oven to 350F.)

3. Meanwhile, in a medium bowl whisk together eggs, milk, salt and pepper.

4. Once zucchini is softened, remove it from the pan. Add the potatoes to the pan, cooking until lightly browned on each side.

5. Add the caramelized or softened onion, zucchini and prosciutto to the skillet. Pour in the egg mixture, and stir occasionally, until large curds form, about 8 minutes. Scoop dollops of ricotta onto the frittata, and transfer to the oven. Bake 10 to 15 minutes at 350F, until the center is set and the frittata has begun to brown all over. Let the frittata sit for about 5 minutes prior to cutting and serving.

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