Squash Sage Gruyère Frittata Recipes

ZUCCHINI AND GRUYERE FRITTATA SQUARES

Steps:

• Preheat the oven to 350 degrees F. Grease a 12-by-18-by-1-inch sheet pan with olive oil.
• Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and saute for 5 minutes, until it begins to brown. Add the leeks and saute for 5 minutes, until tender. Add the zucchini and thyme and saute for 5 to 6 minutes, stirring occasionally, until the zucchini is tender.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1 1/2 teaspoons salt and 1 teaspoon pepper. Stir in two-thirds of the Gruyere and the basil.
• Pour the zucchini mixture in an even, well distributed layer into the prepared sheet pan. Pour the egg mixture over the top and sprinkle with the remaining Gruyere. Shake the pan to evenly distribute the egg mixture. Bake for 30 to 35 minutes until puffed and just set in the center. Allow to sit at room temperature for 5 minutes. Cut the frittata into 30 equal size squares, sprinkle with salt, garnish with the julienned basil and serve hot, warm or at room temperature.

SQUASH, SAGE & GRUYèRE FRITTATA

Steps:

• Heat the grill to medium. Heat the oil in a medium non-stick frying pan, then add the onion, squash and sage. Fry over a medium high heat until soft and golden. This should take around 10 mins.
• In a bowl, mix together the eggs and the cheese. Season, then pour over the cooked squash and onion mix. Leave for 5 mins on a low heat, moving the mix around a little while it starts to set.
• Once the frittata is set, but still a little wobbly on top, flash it under the grill to set. Allow to rest for a few mins, then turn out onto a plate or cut into wedges straight from the pan.

SQUASH AND GRUYèRE AOP FRITTATA

Steps:

• Preheat the oven to 350°F.
• Peel the squash (not necessary with the Hokkaido squash) cut in half and remove the seeds. Cut the squash into 2-inch slices. Note: see this tip for softening winter squash skin for slicing.
• Wash the green onions, rinse and slice into 1-inch pieces.
• Beat the eggs and the sour cream together and then add the Le Gruyère AOP cheese, salt, pepper and nutmeg.
• Heat 2 tablespoons of the oil in a large saute pan. Add the squash slices and pumpkin seeds and cook for about 10 minutes until soft.
• Add the green onions and let cook for one minute.
• Add the egg and cheese-mixture and cook for about 3 minutes, until it starts to set. Transfer the pan to the oven and bake for about 25 minutes until the frittata is golden brown.
• To serve, let the frittata cool for 10 minutes and then serve directly from the pan or slide on to a serving plate.

SQUASH, SAGE & GRUYÈRE FRITTATA

Steps:

• 1. Heat the grill to medium. Heat the oil in a medium non-stick frying pan, then add the onion, squash and sage. Fry over a mediumhigh heat until soft and golden. This should take around 10 mins. 2. In a bowl, mix together the eggs and the cheese. Season, then pour over the cooked squash and onion mix. Leave for 5 mins on a low heat, moving the mix around a little while it starts to set. 3. Once the frittata is set, but still a little wobbly on top, flash it under the grill to set. Allow to rest for a few mins, then turn out onto a plate or cut into wedges straight from the pan. 323 kcalories, protein 20g, carbohydrate 14g, fat 21 g, saturated fat 8g, fibre 3g, sugar 8g, salt 0.76g