Tuesday, September 18, 2012

Squash, Olive, and Goat Cheese "Frittata"

The side effect of blowing out eggs with the egg blower is that you have an abundance off eggs on hand to cook or bake with. I need to plan ahead, and perhaps divide things according to recipes I may make (like a container of two eggs for cookies, or six for that coconut pound cake that I have been asked to make again). The easiest, of course, is the baked frittata. Alexis Stewart, I'm happy to say, always bakes hers rather than the two step stove to oven method, and that makes me feel better about having always just thrown frittatas in the oven. It's really just a fancy name for crustless quiche, anyway, right? That's how I see it, at least, and the real only difference is the addition of half and half. Six eggs and a half a cup of half and half and get to it. I saw the real version of this on her blog, but it was late, and I totally half-arsed it. It was good, though!
Softening up the summer squash. Add some thyme (the original recipe, looking back, called for curry powder, too) and salt and pepper.
Whisk the eggs and cream, add the chopped olives...

...and then the goat cheese. I also forgot to put in the Parmesan cheese (as I said, it was late), which would have made this over the top delicious. Bake at 350 until it's set in the center and golden on the edges. I actually forgot  it was in the oven and ran, panic-stricken, to the kitchen when I remembered. 

It was a bit more "golden" around the edges, but was fine. A rather unusual combo with tasty results! I bet it's even better if you follow the recipe!