Squash, Sage, and Gruyère Frittata
This breakfast classic is a celebration of fresh and vibrant flavors sure to elevate your morning routine. Squash adds subtle sweetness, Gruyère lends a nutty depth, and there’s a touch of heat from red pepper flakes.
Ingredients
- 1 summer squash roughly grated
- 1 zucchini roughly grated
- 1 tablespoon salt
- 2 tablespoons unsalted butter
- 1 yellow onion thinly sliced
- 2 garlic cloves minced
- 12 large eggs
- 1/2 cup heavy cream
- 2 cups roughly grated
- 12- month Gruyère
- 1/4 cup sage finely chopped
- 1/4 teaspoon red pepper flakes
- 1 lemon zested
Instructions
- Heat oven to 350°F.
- Combine squash, zucchini, and salt in a medium bowl. Let the mixture rest for 10 minutes, then pour it into the center of a kitchen towel and wrap into a ball to squeeze out any excess moisture.
- Melt butter in a medium skillet over medium-high heat. Add onion and cook for 5 minutes, or until soft and translucent. Add garlic and cook for 2 minutes, or until fragrant.
- Add the squash-zucchini mixture and cook for 5 minutes, or until vegetables begin to brown. Reduce heat to low.
- Whisk eggs and cream together in a large bowl and pour over vegetables in the skillet. Stir slowly, about 5 minutes. Eggs should resemble a soft scramble.
- Gently fold in Gruyère, sage, red pepper flakes, and lemon zest, then pour the mixture into a 10-inch ceramic pie pan and bake for 12 to 15 minutes, or until the center is set. To test if frittata is fully cooked, gently press on custard about one inch from rim to center, checking for firm texture throughout.
Derek Bissonnette
A former chef who worked in bakeries and three Michelin-starred restaurants throughout America and Europe, Derek Bissonnette has switched gears and now documents his passion for creating food with his camera (One Cheese, Five Ways, p. 25). Derek is the author and photographer of six cookbooks and is currently working on his seventh. He combines his skills for recipe development, styling, and photography at his studio in Saco, Maine.
