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Delicious & Easy
Frittata with Roasted Potatoes
If you're picking up a fall farmers' market box from Specialty Produce, you might be tasked with eating a bunch of yellow squash like we were. This frittata recipe is easy to master and versatile to use with any recipe.
Find more tips and easy recipes in Farmers' Market Box Basics.
Originally published in issue 75.
Ingredients for
Frittata with Roasted Potatoes
SERVES 6–8
FRITTATA
5 cloves garlic, peeled and minced
2 tablespoons unsalted butter, divided
1⁄4 cup extra-virgin olive oil
1–2 seasonal squash, cut into 1⁄4-inch coins, about 4 cups
1⁄2 cup broccolini florets and leaves
8 large eggs
1 cup grated parmesan cheese
Salt and pepper to taste
ROASTED POTATOES
2 pounds potatoes*, scrubbed and cut into 1-inch cubes
3 tablespoons extra-virgin olive oil
3 cloves garlic, peeled and chopped
2 tablespoons fresh rosemary (can also use dried), finely chopped
Salt and pepper to taste
*Any variety: fingerlings, Yukon Gold, red potatoes, sweet potatoes, etc.
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Instructions for
Frittata with Roasted Potatoes
Make the frittata: Preheat oven to 325°. In a large frying pan over medium heat, sauté garlic in 1 tablespoon of butter and 1⁄4 cup of olive oil.
When garlic begins to turn golden, approximately 2 minutes, mix in the squash and broccolini florets. When the squash starts to soften, add in broccolini leaves. Sauté, stirring consistently, until the squash softens and the flavors are cooked together, 10 to 15 minutes.
Remove from heat and set aside to cool for at least 5 minutes.
Crack the eggs into a medium mixing bowl and whisk until yolks and egg whites are blended.
Using a large spoon, carefully transfer the sautéed garlic, squash, and broccolini into the eggs. Do not pour the mixture in because you want to limit the amount of oil you allow into the egg mixture. Gradually add 1 cup of parmesan cheese to the squash and egg mixture. Stir carefully. Add salt and pepper. Grease a round cake pan with the remaining butter and pour in egg mixture. Bake until the frittata is no longer runny, around 25 minutes.
Make the potatoes: Preheat oven to 400°. In a large mixing bowl, toss potatoes, olive oil, garlic, rosemary, salt, and pepper.
Transfer seasoned potatoes onto a baking sheet, making sure to scrape out any remaining mixture over the potatoes. Bake, turning occasionally to ensure potatoes cook evenly, until browned and tender through the center, 20 to 30 minutes.
Frittata can be cut into wedges and served hot or cold with roasted potatoes.
