Summer Squash and Goat Cheese Frittata

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October 14, 2016

Recipe by The Kitchen Flamingo 


8 eggs

3/4 cup heavy cream

1 russet potato

1 yellow squash

2 oyster mushrooms

2 green onions

3-4 ounces goat cheese

1 small bunch chives

1 tbsp olive oil

1 tsp garlic powder

salt + pepper to taste


1Preheat oven to 400*F. Clean potato with the rough part of a sponge and wash. Using your

2mandolin, thinly slice about half of the potato. Arrange slices in a double layer pattern around the bottom of your pie plate. Quarter and slice your yellow squash and slice up your mushroom to about the same thickness. Slice up your shallots, green onions, and chives, but keep them separate.

3Whisk up your eggs with some salt and pepper. Whisk in the heavy cream and garlic powder.

4Heat up olive oil in your sauté pan on medium heat. Sauté your shallots about 3-4 minutes or until soft. Add your yellow squash and oyster mushrooms and sauté for another 5-7 minutes, stirring every so often. Season with salt + pepper.

5Pour half of egg mixture on top of your potato slices. Arrange sautéed veggies evenly on top, mixing slightly with the eggs. Sprinkle in sliced green onions. Pour rest of egg mixture over the veggies. Top with crumbled goat cheese.

6Bake in the middle of the oven for 15 - 20 minutes until the middle is set (no longer jiggles) and the top has reached a nice golden color.

7Let cool for 10 minutes and it's ready to be devoured!


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