Shocker: I don’t love frittatas. I love eggs, and I love the IDEA of frittatas, but I usually find them dry and boring. I also really don’t like quiches. I guess baked eggs and I aren’t meant to be. I like my eggs runny, but frittatas and quiches don’t lend themselves to moist eggs.
Chris, however, LOVES baked egg dishes and rarely passes up a quiche or frittata on the street. I’ve made him a number of strattas, frittatas, and quiches over the years as a result. Sure, I’ve enjoyed a nibble here and there, but you won’t find me indulging in a full serving or paying for a slice at a restaurant. Give me poached eggs and I’ll love you forever.
Every once in a while I cave and feed the man what he craves. I used to cook separate meals, one for me and one for him, but we’ve been eating together since we started intermittent fasting almost a year ago. I have to get a lot more creative now when I go to prepare a meal that one of us typically shies away from. Most often, I’m disguising a vegetable that Chris is in a habit of avoiding. But sometimes the table is turned and I’m left facing a dish that I am not inspired to eat.
In this case, that dish was a frittata. I was bound and determined to achieve a tone and texture like the scrambled eggs I’ve recently learned to cook that are gooey and tender. How could I make melt-in-your-mouth eggs that would hold their shape?
Essentially, I developed an egg pizza. I added yogurt to the egg batter for an extra velvety texture. Zucchini and squash are great vegetables for holding in moisture. Finally, I loaded the top with home-made tomato sauce, vegan cheese, and local cherry tomatoes from the farmer’s market. Oh. My. Goodness. I could hardly keep myself from going back for seconds. Really, the only thing preventing me was the foresight that we would eventually polish off this frittata and I wanted to delay that reality as long as possible.
Remember that eggs love to continue cooking once they leave the oven, so pull this baby out sooner than later. Try not to eat the whole pan at once!
Summer Squash Frittata Affogata
Ingredients – serves 4-6
- 1 shallot, chopped
- 1 small leek, sliced
- 6 leaves of fresh sage, sliced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1/2 cup cherry tomatoes
- 1 cup tomato sauce
- 10 eggs
- 1 single-serve container yogurt (we used cashew yogurt)
- 3 oz preferred cheese (we used vegan smoked gouda)
- salt and pepper, to taste
- basil, as garnish
- Break eggs into a mixing bowl with the yogurt, season generously with salt and pepper, and whisk until combined. Set aside.
- Preheat oven to 350F.
- Heat 1 T oil in a cast iron pan over medium heat.
- Add shallot and cook until beginning to color, 2-3 minutes.
- Add leek, sage, zucchini, and squash, and sauté until tender, 4-5 minutes. Season generously with salt and pepper.
- Spread vegetables into an even layer in the cast iron skillet, then slowly pour the egg batter over top. Allow to cook, gently lifting the sides on occasion and letting uncooked batter run underneath, for 8-10 minutes, or until a crust forms along the sides.
- Once the sides of the frittata begin to set, transfer to the oven and cook until firm, 10-12 minutes.
- Remove from oven and layer cheese, tomato sauce, and cherry tomatoes on top. Transfer back into the oven until cheese has melted and tomatoes have blistered, 6-8 minutes.
- Garnish with basil and serve immediately.