Frittata of Summer Squash and Pesto

This is a simple dish that can be eaten hot or room temperature, as an appetizer or as a light main dish with a salad.

INGREDIENTS:

½ medium brown onion, medium diced

1 large tomato, peeled, seeded, diced

2-3 medium summer squash, cut into ¼-inch dice

6 eggs, beaten with the water and 1 tablespoon olive oil

2 tablespoons water

3 tablespoons pesto (see recipe on website)

Olive oil as needed

1 clove garlic, peeled, de-germed

½ tablespoon fresh marjoram or oregano, finely chopped

Salt and fresh ground pepper to taste

½ cup of coarse grated mozzarella (use firm type) and Romano cheeses, mixed

METHOD:

Preheat the oven to 400°F.

Heat a 10-inch non-stick or well-seasoned frying pan over medium heat.

Place the squash in the bowl and drizzle or spray with just enough olive oil to lightly coat.

Film the pan with olive oil, and when it begins to shiver in the pan, add the garlic clove and cook until fragrant and turning golden. Remove from the pan and discard. Add the onions and toss to coat evenly. Sauté until the onions are softened and lightly golden.

At this point, add the tomato. Cook just to start breaking it down, tossing to mix with the onions.

Push the vegetables to the edges of the pan, ensure there is a film of oil on the pan bottom, and add the squash, then scatter the herbs over the squash. Cook, tossing, just long enough to add a golden color to the sides of the squash.

While the squash cook, beat the eggs with the water, oil, and the pesto. Mix really well. Season with salt and pepper. Increase heat to medium-high. Check to see that the pan bottom still has a film of oil. If not, add a little oil to the pan and wait until it is warm. When the pan is hot, add the eggs. Allow to start cooking, and when the edges seem to have firmed a bit, lift the edge of the eggs and allow the uncooked egg to run under the edge. When lifting, it is okay to tip the pan to encourage the eggs to flow well. Sprinkle the cheese over the top, but not too close to the edge. (You do not want the cheese to run under the eggs or it will stick to the bottom of the pan, fusing the frittata in place.) When most of the loose egg is moved under the edge, transfer the pan to the pre-heated oven. Place in the center of the oven, and cook until the eggs are set, around 10 minutes roughly.

Remove the pan from the oven and give a little shake to loosen the frittata. If it seems not to be a solid mass, return to the oven for 5 minutes. Retrieve from the oven, and shake to loosen. You might need to run a thin spatula around the edge to loosen the frittata. Slide onto a large plate and enjoy.

Chef’s Notes:

Use slivered green onions in lieu of brown onion. Add sliced mushrooms cooked with a little white wine to the ingredients.

Serves: 4 servings as a main course, 4 or more as an appetizer

Source: Chef Andrew E Cohen