yellow squash & Parmesan frittata with garden tomatoes and fresh herbs

I love late Spring and Summer for the abundance of fruits and vegetables these seasons bring to us!

Yellow squash and zucchini are a year-round favorite of mine, second to haricot verts.

I typically enjoy them sauteed with shallots; but when I really want to treat myself to a light and delicious dish, then I use them to make a flavorful yellow squash & Parmesan frittata.

Although you can make this frittata with zucchini, I love the tender sweetness of yellow squash, and their bright yellow color makes for a vibrant dish. This frittata looks like sunshine on a plate!

Frittatas are a deliciously simple and versatile dish to make. With eggs as their base, you can add vegetables, meat, and/or cheeses . . . and they can be served for breakfast, brunch, lunch, and dinner.

I've made many frittata variations over the years, and this is one of my favorites, especially this time of year when squash is at its peak. 

In this dish, sweet yellow squash pairs well with Parmesan cheese . . . and I add crushed red pepper flakes for a pop of heat, but you don't have to add them.

I love the Panko & Parmesan crust on top. Goodness, it is so good paired with the tender eggs and squash . . . just the right amount of crispy on top.

My favorite additions this season are tomatoes from my garden . . . and Greek basil. The little ones proudly picked the tomatoes for me from their plants . . . and did you notice the beautiful, bright green herb leaves in the photos? They're from my Greek basil tree!

I love preparing this a yellow squash & Parmesan frittata for myself (because it's so pretty and delicious!) . . . but also as a brunch or light lunch dish for family and friends. Add fresh herbs and garden tomatoes . . . and you have a wonderful Summer meal.

Ingredients for a yellow squash frittata

.     .     .    .    .    .    .

1 1/2 lbs yellow squash (about 3 large ones), sliced thin

10 eggs

1 large shallot, chopped

1/3 cup freshly grated Parmesan cheese

1/4 teaspoon crushed red pepper flakes (optional)

salt and pepper

2 Tablespoons unsalted butter 

3 Tablespoons olive oil

2 Tablespoons fresh Greek basil

2 Tablespoons fresh Italian parsley, chopped

garden tomatoes

bread crumb topping

1/2 cup Panko bread crumbs

1 Tablespoon butter

2 Tablespoons freshly grated Parmesan cheese

.     .     .     .     .    .    .,

Melt butter in a sauce pan over medium heat.

Add Panko bread crumbs and toss until golden brown.

Add Parmesan after toasted bread crumbs have cooled.

Preparation of the squash is very important! 
The technique of sprinkling them with salt and drawing moisture from them before adding them to the egg mixture ensures that you don't have a 'watery' frittata. 

Here's how you do it . . .
Evenly spread one-third of the squash slices in a colander set over a bowl, or in the sink. 
Sprinkle them with salt and lightly toss. Spread half of the remaining slices over the first layer of squash, salt them, and then spread and salt the remainder. 
Set aside to drain for 30 to 40 minutes. 
Then, pick up the squash in small handfuls and place on a dry dish towel, lightly press to absorb excess water from the slices.

Preheat oven to 350 degrees F. ((325 degrees F if you're baking in a iron skillet))

While the moisture is being drawn from the squash, toast the bread crumbs (see above). Set aside.

In another medium saucepan, saute shallot in 1 Tablespoon olive oil, until tender and caramelized. Set aside

In a bowl, using a fork, beat the eggs until lightly frothy. Add the squash, crushed red pepper flakes, and cheese. Stir gently to combine; season with salt and pepper.
In a 10-inch ovenproof, nonstick frying pan over medium heat, melt the butter and 2 Tablespoons olive oil. Add the squash-egg mixture, spreading it evenly. Cook on the stove top for about 4 minutes. 
Sprinkle with the bread crumb and cheese mixture, and then place in the oven and bake until set but still slightly moist, about 20 to 25 minutes.

Serve the frittata directly from the pan, or loosen the edges with a knife tip and slide it out, or invert it onto a warm platter. I love serving it right out of a cast iron pan!
Cut into wedges and top with fresh herbs and fresh tomatoes. Enjoy!
Serves 6 to 8

                             ~ Did you notice the beautiful herb leaves? They're Greek basil. ~

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Paris . . . in a cup!

My sister and I took my mom to Paris . . . in a Cup for her birthday . . . and we had a wonderful time!  
  

  

Paris . . . in a Cup  is a simply charming French themed Tea Salon located in historic Old Towne Orange, and was inspired by a love for old movies, especially ones about Paris during the 1940's- 1950's.  
   
Owner Cheryl Turner began her research on French tea salons by scouring everything these unique and beautiful tea rooms have to offer, from their menus to furnishings and everything in between.  She searched for companies that imported items from France including tableware, gourmet foods and beverages, as well as a countless array of other lovely novelties. Her inspiration stems from tea salons like Laduree', Angelin's, and Marriage Ferrer's.

Paris . . .  in a Cup is beautiful. Mirrors and torchieres decorate the walls. Glass chandeliers hang from the ceilings. White linens cover the tables. Beautiful white china sits atop the tables eagerly waiting to be dined upon. The music is French.  A simply beautiful combination.  

  

Our formally set table awaited us with a collection of menus . . . Le Menu, the dessert menu, the seasonal tea menu, and the everyday tea menu, with more than 130 tea selections, including four lines from France.  

We were each brought a small black tea pot filled with our tea of choice. I sampled a wonderful Vanilla Bean tea that reminded me so much of one that I had on my honeymoon.  

A vessel holding the most beautiful white and brown sugar cubes sat next to a small vase of fresh flowers. I smiled when I saw them . . . I adore the tradition of sugar cubes to sweeten tea!

It was difficult to choose from Le Menu, because everything sounded so delicious. My mom, sister, and I chose different entrees, which was wonderful . . . because it allowed us to sample one another's dishes. 

We were served scones with our tea . . . and I must say, the flavor combinations were the best I have ever had. We sampled a traditional scone but with a vanilla sugar top . . . and a white chocolate and candied ginger scone. Oh my heavens . . . I was speechless.  Since I think I've perfected the basic scone with my Cream Scone recipe, I'm going to have to try these incredible combinations in my recipe! Maybe I can have Paris . . . in a Cup at home (smile).

Our lunches were just as delicious. My sister ordered the French dip sandwich. Tender roast beef piled on a toasted baguette, and served with an au jus and their honey-balsamic dijon mustard. For me, my heart seems to pitter-patter over quiches and frittatas lately, so I ordered Lorraine . . . a petite quiche crowned with crumbled bacon, green onions, and cheddar cheese.  It was served with a cup of cream of chicken soup with wild rice.  Delicious.

And my mom . . . Well, she always chooses the more traditional tea fare . . . light and elegant.

I would be remiss if I didn't mention that we also enjoyed a refreshing glass of Vanilla Lemonade. I was pleasantly surprised to see this special lemonade on their menu, especially after recently sharing a similar recipe with you.

It wouldn't have been a special birthday celebration without dessert, so we sampled the petit four assortment that accompanied my mom's tea fare . . . a petite lemon tart, chocolate ganache, and a raspberry petit four.  The presentation was a beautiful balance of flavors, each a piece of delicate art.

When I learned that my sister had never tried a French macaron, I promptly ordered an assortment for us to enjoy . . . mocha, salted caramel, raspberry, chocolate, vanilla, and pistachio. She was pleasantly surprised by their delicate nature and intense flavors. Their presentation was quite breath-taking served atop an Eiffel Tower stand . . .

We ended our lunch with a leisurely stroll through the French boutique located at the front of the restaurant.  

Oh it was so much fun . . . and there were so many pretties! And the best part . . . there is a glass case nestled right in the front where you can buy French macarons and other delicacies to take home (big smile). 

We enjoyed a wonderful afternoon of leisure & laughs, sipped on tea, and enjoyed delicious food. My mom casually mentioned that she would like to celebrate her 70th birthday next year at Paris . . . in a Cup with her close girl-friends, my sister, and me.  Given that Paris . . . in a Cup already has all the makings for a beautiful and elegant celebration, as well as delicious food . . . my mom's 70th birthday should be the easiest party I will ever host! I can't wait!

À bientôt!

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potato basil frittata

  

le grand petit déjeuner  

. . . translated "the big little lunch" . . . 

I LOVE hosting brunch . . . . 

Because its a meal eaten between or instead of breakfast and lunch, the possibilities are endless.  Your menu can lean more towards breakfast, or lunch, or a combination of both. 

 I prefer to host what I call a "true brunch" ~ a combination of breakfast and lunch that includes fresh seasonal fruit, yogurt & granola, scones or sweet rolls with a variety of spreads, and a hot dish (preferably savory).  

  

. . . And a wonderful hot dish to serve at brunch is a frittata. Their possibilities are endless! You can make them vegetarian, or with meat.  

I hosted a brunch for my daughter's 1st birthday, and served two kinds of  frittatas. Both had the same base, different add-ins . . . 

Potato Basil Frittata

with yellow, orange, and red peppers

~ and ~

Potato Basil Frittata

with sweet and spicy Italian sausage

The frittatas that I made were inspired by Ina Garten's Potato Basil Frittata recipe.  In addition, I made hollandaise sauce to serve as a topping. It was a wonderful addition this dish.

As with most dishes, I have a few tips to share . . .

Although you can assemble this dish in advance,

I recommend leaving the egg mixture

in a bowl until you are ready to pour it over the 

potatoes & onions to bake it.

~

For presentation purposes,

I recommend baking it in a spring-form pan.

Upon release, it will yield a beautiful pie-shaped frittata!

~

Let the frittata sit for approximately 15 minutes before cutting.

A few simple ingredients . . .

 

 

 

~ I recommend using a spring-form pan ~

 

Ingredients

1 1/2 stick unsalted butter, divided

2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)

1 yellow pepper, finely diced

1 orange pepper, finely diced 

1 red pepper, finely diced 

8 extra-large eggs

15 ounces ricotta cheese

3/4 pound Pepper Jack cheese, grated

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3/4 cup chopped fresh basil leaves

1/3 cup flour

3/4 teaspoon baking powder

Directions

Heat the oven to 350 degrees F.

Melt 3 tablespoons of butter in pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. 

In another pan, add 2 tablespoons of butter, and saute onions until golden and tender. 

Remove onions and add to fried potatoes. Set aside.

In another pan, melt 2 tablespoons of butter and saute the peppers until tender.

Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

Meanwhile, whisk the eggs, then stir in the ricotta, Pepper Jack, sauteed peppers, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.

Line the bottom of a 9 or 10-inch spring form pan with parchment paper, and then put together the spring form pan so that the paper sticks out from the base. 

Generously spray with cooking spray. 

Pour the potatoes and onions on the bottom of the spring-form pan. Spread evenly. 

Pour the egg mixture over the potatoes and onions, and place the pan in the center of the oven on top of a baking sheet.

Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.

 ~ released from spring-form pan ~

~ Slice and enjoy! ~

  

Serve with hollandaise sauce!

Bon Appetit!

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