My sister and her husband are amazing cooks, we’re talking gourmet. While visiting them in Europe, they made so many tasty and usually simple dishes that I have been dying to try and re-create them since we’ve been back. This squash frittata is similar to the zucchini gateau that my brother-in-law made for us one night. I could not bear to ask him for his mother’s recipe, so I thought I’d give it a try at creating something based on taste and memory. I think this came pretty darn close. And the tomato sauce over the top gives it a bit of sweetness and acidity. Enjoy.
1/2 large summer squash or zucchini cut into small pieces
2 cloves garlic chopped
1 small onion diced
1 heaping tbs ricotta cheese
1/2 tbs butter
1/2 tbs olive oil
Preheat oven to 375
Add olive oil and butter to a medium oven proof skillet. Add onion and saute for a minute or two, then add squash and cook until tender, about 10 minutes. Meanwhile, combine the ricotta and eggs in a medium and beat together until blended.
Add garlic to the pan and cook for 1 minute. Pour the egg mixture into the pan, season with salt and pepper. Put the pan into the oven and bake for about 20-25 minutes. Remove and let sit for a couple of minutes.