Ricotta, Basil, and Summer Squash Frittata

Serves 4

Pan IconWHY THIS RECIPE WORKS: Frittatas make an appealing dinner option because they can be on the table quickly and rely on a simple base ingredient list of eggs and half-and-half. And unlike most egg dishes, they are equally good served room temperature, so timing isn’t as critical. Squash, basil, and ricotta give this version an Italian-inspired profile, and the addition of potatoes makes it plenty hearty. Parcooking the potatoes in the microwave minimizes their cooking time, then we brown them in the skillet for flavor and texture. Similarly, parcooking the squash before combining them with the eggs ensures they’re perfectly cooked. A quick run under the broiler melts the ricotta and after a five-minute rest, the eggs are just cooked through.

10

large eggs

3

tablespoons half-and-half

½

cup chopped fresh basil

Salt and pepper

12

ounces Yukon Gold potatoes, peeled and sliced ¼ inch thick

¼

cup olive oil

2

summer squash, halved lengthwise and sliced ¼ inch thick

4

ounces (½ cup) whole-milk ricotta cheese

1. Position oven rack 5 inches from broiler element and heat broiler. Whisk eggs, half-and-half, basil, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl until combined. Toss potatoes with 1 tablespoon oil in another bowl, cover, and microwave until tender, about 5 minutes.

2. Meanwhile, heat 1 tablespoon oil in 12-inch ovensafe nonstick skillet over medium-high heat until shimmering. Add squash and cook until golden brown and tender, 3 to 5 minutes. Transfer to plate. Add remaining 2 tablespoons oil and potatoes to skillet and cook until golden brown, about 5 minutes. Add egg mixture and squash and cook, stirring occasionally, until large curds form but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly and cook, without stirring, until bottom is set, about 30 seconds. Dollop heaping teaspoons of ricotta on top.

3. Transfer skillet to oven and broil until ricotta is hot and melted and surface of frittata is spotty brown, 3 to 4 minutes (eggs should still be slightly wet). Remove from oven and let sit for 5 minutes. Using rubber spatula, loosen edges of frittata from sides of skillet. Slide loosened frittata onto platter, cut into wedges, and serve.