Gorgonzola, Tomato and Spaghetti Squash Frittata
Chefs Mary and Greg Sonnier New Orleans
Number of Servings: 4 to 6
Ingredients
Squash
- ½ small yellow onion, diced
- ¼ small red bell pepper, diced
- 2 tablespoons extra virgin olive oil
- 1 cup cooked spaghetti squash, quartered and seeded, drained and patted dry
- 1 ½ teaspoons salt
- ¾ teaspoon fresh ground black pepper
Frittata:
- 8 large eggs
- 1 teaspoon salt
- ½ teaspoon fresh ground back pepper
- ½ cup heavy cream
- 1 ½ teaspoons Worcestershire sauce
- 4 shakes Tabasco sauce
- 1 medium tomato, thinly sliced
- 2 tablespoons extra virgin olive oil
- 4 oz. Sartori Reserve Dolcina Gorgonzola cheese, broken into 8 chunks
Directions
Cooking Directions:
Squash:
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In small skillet, sauté onion and bell pepper in 2 tablespoons of the olive oil until soft, 2 to 3 minutes.
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Stir in the squash and ½ teaspoon of the salt and ¼ teaspoon of the pepper.
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Remove from heat and set aside to cool.
Frittata:
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Heat oven to 350° F.
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In large bowl, whisk together the eggs, the remaining salt and pepper, cream, Worcestershire and Tabasco sauces.
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Drain any liquid from the squash mixture and stir into the eggs.
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In 10-inch oven-proof skillet, heat the remaining 2 tablespoons olive oil until slightly smoking. Pour in the egg and squash mixture.
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Remove from heat.
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Top with tomato slices and cheese.
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Bake 25 to 30 minutes or until custard is set and slightly browned.
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Let rest 10 minutes.
Final Preparation:
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Slide onto serving plate.
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Cut into wedges.
Recipe courtesy of Wisconsin Milk Marketing Board