Patty Pan Frittata recipe

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Ingredients

1 tablespoon unsalted butter
1 patty pan squash
2 medium scallions, sliced, white and green parts divided
1 clove garlic, minced
salt and ground black pepper to taste
¼ cup
4 large eggs
¼ cup crumbled goat cheese
¼ cup grated Parmesan cheese
1 small tomato, seeded and diced
1 teaspoon hot sauce, or to taste

Nutrition Info

209.4 calories
carbohydrate: 3 g
cholesterol: 214.6 mg
fat: 16.2 g
fiber: 0.5 g
protein: 13.3 g
saturatedFat: 7.6 g
servingSize: -
sodium: 381.1 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Press 5-inch squares of parchment paper into 8 cups of a muffin tin, creasing where necessary.

  2. Heat butter in a skillet over medium heat, stir in patty pan, scallion whites, garlic, salt, and pepper. Cook and stir until vegetables have softened and garlic is fragrant, about 5 minutes. Transfer to a bowl and set aside.

  3. Add sausage to the same skillet and cook until heated through, about 3 minutes. Add sausage to patty pan mixture.

  4. Beat eggs in a medium bowl. Fold in goat cheese, Parmesan cheese, and tomato. Add hot sauce and season with salt and pepper. Fold in patty pan-sausage mixture. Ladle frittata mixture into the prepared muffin cups, filling to the top of each cup and overfilling only if the parchment paper can support the mixture.

  5. Place muffin tin on top of a cookie sheet in the center of the preheated oven. Bake until egg is set, about 20 minutes.

  6. Remove from the oven. Let cool slightly and top with scallion greens.

Recipe Yield

8 individual frittatas

Recipe Note

I had a beautiful patty pan squash sitting on my counter and was wondering what to do with it that was new and yummy for my family. I hadn't made breakfast yet so a summer squash frittata seemed in order! Similar to zucchini, patty pan squash leant itself well to my basic frittata recipe. Serve with your favorite brunch sides or on their own. You can also chill and serve cold within 24 hours.

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