Summertime Frittata Pie
A savory, yet light frittata chalk-full of summer squash, red peppers, fresh herbs, and speckled with tangy goat cheese. This dish would make a beautiful and elegant summertime brunch entree.
2 tbsp Olive Oil
One Yellow Summer Squash, quartered vertically and diced into ½” chunks
One Zucchini, quartered vertically and diced into ½” chunks
One Red Bell Pepper, seeded and diced
10 Eggs
2 tbsp Heavy Cream
½ tsp Kosher Salt
¼ tsp Black Pepper
2 tbsp Fresh Chives, minced
1 tbsp Fresh Dill, minced
2 oz Goat Cheese
Preheat oven to 375°
Have ready a baking sheet lined with paper towels and a greased pie dish. Add olive oil to large sauté pan over medium-high heat. Add vegetables, ½ tsp salt and ½ tsp black pepper. Sauté for 5 minutes, just until the squash has barely started to soften. Remove from heat and transfer to baking sheet. Place additional paper towels atop the vegetables to absorb any excess moisture.*
Meanwhile, vigorously whisk together eggs and cream. Season with salt and pepper. Stir in herbs. Place veggies evenly along the bottom of the pie dish and pour the custard atop. Using a fork, grate the goat cheese over the dish. Bake for 30 minutes uncovered. Cover dish with nonstick aluminum foil (to prevent over-browning) and bake for an additional 5 minutes. Allow to cool. Serve warm or at room temperature.
Makes 6-8 Servings
*Do not skip this step. There is a great deal of moisture in squash and if it is not properly absorbed, the water content will change the outcome of the dish entirely.
Would pair well with:
Dry White Wine, such as Sauvignon Blanc or Pinot Grigio
Cantaloupe & Prosciutto with Honey-Basil Dressing
