I generally make this frittata with zucchini, but since I had some cute little round Korean squash in the fridge I decided to use those instead. Korean squash taste a lot like zucchini, but are a bit more delicate. I can't taste the difference between the two when used in a frittata like this but maybe you can. The inspiration for this frittata came from a zucchini and zucchini blossom frittata that I had at The Spotted Pig in summer 2008. Zucchini blossoms are only in season for a brief period of time during the summer, so I have adapted this recipe to leave them out entirely. I play with the recipe from time to time (for example, this time I was out of ricotta cheese, so I threw in some nonfat Greek yogurt instead), but there are a few constants: fresh mint, fresh thyme, ricotta salata, and zucchini. Most zucchini frittata recipes use basil instead of mint, but I just can't get over how amazing the mint tastes with the zucchini in this frittata.
What I love about this frittata, aside from the interplay between the mint, the ricotta salata, and the zucchini, is that it is the perfect balance between egg and filling. Sometimes I feel like you order a frittata and all you get is this massive pillow of egg with very little filling. On the other end of the spectrum, sometimes you get a dessicated egg pancake with a ton of filling. My recipe is on the thinner side as frittatas go, but I find that if I make the frittata much thicker it doesn't cook evenly and you end up with an eggy mess that is brown on the outsides but a little runny in the center.
Recipe after the jump!
Korean Squash (or Zucchini) Fritatta
1 large Korean squash (or 1 medium zucchini), cut into 1/8 inch thick slices
1 tbsp shallot, chopped
1 clove garlic, minced
1 tsp lemon zest
1 tsp fresh thyme, finely chopped
1 tbsp fresh mint, finely chopped
2 tbsp evoo
2 eggs, plus 2 egg whites, lightly beaten
1 tbsp ricotta cheese (or nonfat Greek yogurt)
3 tbsp ricotta salata, grated (I used a microplane, but more coarsely grated is ok too)
Heat 1 tbsp evoo in a 8-inch, non-stick, oven-safe skillet over medium heat. Add garlic and shallots. Saute briefly until fragrant, about 30 seconds, then add squash. Stir to coat squash in evoo. Add 1/2 tsp salt and 1/4 tsp black pepper. Saute squash until lightly golden, about 5-6 minutes, only stirring occasionally so as not to keep the squash from browning. Add lemon zest, stir to combine. Remove squash from pan with tongs or slotted spoon.
Meanwhile, mix eggs and ricotta cheese together in a bowl. Add 1 tbsp evoo into pan used to cook squash. Once oil is warm, add egg mixture. Add 1/4 tsp freshly ground black pepper, 1/2 tsp salt, 1 1/2 tbsp ricotta salata and squash mixture to pan. Top with herbs and remaining ricotta salata. Allow frittata to cook, periodically running a spatula around the edge of the frittata, separating the frittata from the pan. After bottom is golden brown, and the top is beginning to set, about 5-6 minutes, remove pan from stove-top and place in broiler. Cook in broiler until top becomes golden brown, about 2-3 minutes.
Remove skillet from broiler. Slide the frittata from the pan onto a plate. Allow to cool for 1-2 minutes, and then serve.
**NOTE: That little round light green squash at the back is a Korean squash.