Patty Pan Frittata


  • 1 tablespoon unsalted butter
  • 1patty pan squash
  • 2 medium scallions, sliced, white and green parts divided
  • 1 clove garlic, minced
  • salt and ground black pepper to taste
  • ¼ cup
  • 4 large eggs
  • ¼ cup crumbled goat cheese
  • ¼ cup grated Parmesan cheese
  • 1 small tomato, seeded and diced
  • 1 teaspoon hot sauce, or to taste
  • Directions

  • Step 1

    Preheat the oven to 375 degrees F (190 degrees C). Press 5-inch squares of parchment paper into 8 cups of a muffin tin, creasing where necessary.


  • Step 2

    Heat butter in a skillet over medium heat; stir in patty pan, scallion whites, garlic, salt, and pepper. Cook and stir until vegetables have softened and garlic is fragrant, about 5 minutes. Transfer to a bowl and set aside.

  • Step 3

    Add sausage to the same skillet and cook until heated through, about 3 minutes. Add sausage to patty pan mixture.

  • Step 4

    Beat eggs in a medium bowl. Fold in goat cheese, Parmesan cheese, and tomato. Add hot sauce and season with salt and pepper. Fold in patty pan-sausage mixture. Ladle frittata mixture into the prepared muffin cups, filling to the top of each cup and overfilling only if the parchment paper can support the mixture.

  • Step 5

    Place muffin tin on top of a cookie sheet in the center of the preheated oven. Bake until egg is set, about 20 minutes.

  • Step 6

    Remove from the oven. Let cool slightly and top with scallion greens.

  • Cook's Note:

    Use your favorite breakfast meat instead of chorizo, if preferred.

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