Ingredients
| 6 |
large eggs |
| 1/2 |
cup grated Fontina cheese |
| 1 1/2 |
tbsp olive oil, divided |
| 3 |
cups green or yellow squash, sliced |
| 1/4 |
tsp red pepper flakes |
| 1 |
clove garlic, sliced |
Directions
- Heat garlic, 1 tbsp oil, and red pepper flakes in a large saute pan over medium heat for 2 to 3 minutes. Add squash and salt to taste. Toss to coat. Cover, reduce heat to medium-low and cook for 30 minutes stirring occasionally.
- Uncover and increase heat to medium. Coat 10 minutes more until liquid is almost gone.
- Preheat broiler. Position rack second from top.
- Beat eggs in a large bowl. Fold in cheese and squash mixture.
- Heat remaining oil in a medium, non-stick, broiler safe pan. Add egg mixture and cook 3 minutes to set bottom. Reduce heat to medium-low and cook 3 to 5 minutes, lifting edges occasionally and titling pan to uncooked egg mixture flows to the bottom.
- Broil 3 to 4 minutes or until frittata is browned and set. Serve warm.
Categories
Brunch
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