An Italian egg frittata is the perfect Mother’s Day breakfast/ brunch dish. Many of the ingredients can be prepared the night before for quick assembly in the morning for Mom’s Mother’s Day treat! Serve with fresh fruit.
Italian Frittata Recipe
- 1 zucchini, about 8 ounces with stems removed
- 1 yellow squash, about 8 ounces with stems removed
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 3 tablespoons olive oil
- 8-10 ounces russet potato, peeled and cut into 1/4 inch cubes
- 1 medium shallot, minced
- Pan spray
- 12 whole eggs
- 1/3 cup Parmesan cheese
- 1/4 cup heavy cream
- 2/3 cup shredded mozzarella
- 12-14 teardrop tomatoes, cut in 1/4
- 8 basil leaves, ripped
- 3 teaspoons extra virgin olive oil
- Sea Salt
- Cracked black pepper
- Cut zucchini and yellow squash on the bias into 1/4″ thick slices
- Season generously with salt and pepper, reserving the remainder salt and pepper for later use.
- In a medium saute pan, heat 2 tablespoons of the olive oil. Add squash and lightly brown on both sides. When done, remove from sauté pan to a baking sheet lined with paper towel. Place a paper towel on top and pat to remove excess oil.
- In the same pan add the remainder of the olive oil, heat and add potatoes. Lightly brown on all sides. Add shallot and cook until translucent. Hold to side.
- Spray a nonstick 9″ round cake pan with pan spray.
- Arrange zucchini and yellow squash standing around the side of the pan alternating colors covering as much of the pan’s side as possible.
- In a clean mixing bowl whip eggs, cream, Parmesan cheese and a pinch each of remaining salt and pepper. Whip until smooth and add mozzarella, whip again to incorporate.
- Place potatoes in center of sprayed cake pan and distribute evenly.
- Pour egg mixture over the top of potatoes.
- Cover pan with foil and place on medium rack in a 325-degree oven.
- Bake for 45-60 minutes uncovering for the last 15 minutes to slightly brown.
- When firm in center remove from oven and allow to cool for 5 minutes.
- In separate bowl mix the tomatoes, basil and extra virgin olive oil. Season to taste with remaining salt and pepper.
- With a sharp knife go around the edges of the frittata to free it from the pan, careful not to cut the squash or frittata.
- Place a large platter over the frittata. Turn upside down and lift the pan off.
- Spoon the tomato mixture into the center of the frittata. Serve warm.
Optional garnish: Basil sprig, chopped parsley or a sprinkle of Parmesan cheese.
Creations in Cuisine Catering provides delicious breakfast and brunch items for all occasions.