Summer Squash, Leek & Goat Cheese Frittata ~ Ok, it’s hot. I mean it IS summer after all, and as much as I do enjoy a good hearty salad, I also have days where I want to do a bit more with my fruits and vegetables. Summer squash is in full swing at the markets as are these photogenic leeks, making it a perfect time for a frittata dish to be served. Frittatas are fun to add all sorts of things to from cheeses, to veggies, to fresh herbs, and you only need to turn that oven on for a few short minutes to get the top slightly golden. This Summer Squash, Leek & Goat Cheese Frittata was served somewhere between our salad-laced lunch and our chilled soup dinner but you could serve it any time of the day and call it a meal.
|Prep Time||5-10 Minutes|
|Cook Time||8-12 Minutes|
- 5 Large eggs whisked
- 1 Medium yellow squash cut into thinly sliced rounds about 1/4
- 1/2 Cup leeks chopped
- 1/2 Cup goat cheese
- 2 Springs fresh thyme
- 2 Tablespoons olive oil
- 1/2 Teaspoon kosher salt
- 1/2 Teaspoon ground black pepper
- ace a small cast iron skillet over medium high heat and add leeks and olive oil to the pan. Next add the yellow squash and saute for 3-6 minutes or until lightly golden on both sides. Once golden, slowly add whisked eggs to the pan and give a gentle stir to coat the squash. Next add in dollops of goat cheese around the pan followed by the fresh thyme leaves, salt and pepper.
- Let frittata cook for 1-3 minutes without stirring to set the bottom of the eggs. As the outer edges of the eggs begin to cook and firm up a bit, the center will still look runny.
- Turn the broiler on to 500 degrees. Carefully remove the pan from the stove top and place it into the oven just below the broiler. Let broil until the top of the frittata turns golden in color and the eggs are cooked through - about 3-5 minutes. Remove from the oven and serve.
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