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Patty Pan Frittata
Patty Pan Frittata
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Mini breakfast frittatas with patty pan squash, chorizo, goat cheese, and Parmesan - a delicious twist on a classic dish!
Ingredients:
  • 1 tablespoon unsalted butter
  • 1 patty pan squash
  • 2 medium scallions, sliced, white and green parts divided
  • 1 clove garlic, minced
  • salt and ground black pepper to taste
  • 0.25 cup brewed coffee or espresso, at room temperature
  • 4 large eggs
  • 0.25 cup crumbled goat cheese
  • 0.25 cup grated Parmesan cheese
  • 1 small tomato, seeded and diced
  • 1 teaspoon hot sauce, or to taste
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and line 8 muffin cups with 5-inch squares of parchment paper, adjusting as needed to make sure they fit snugly.
  • In a skillet over medium heat, melt butter until sizzling. Add patty pan, scallion whites, garlic, salt, and pepper. Sauté until vegetables are tender and garlic is aromatic, approximately 5 minutes. Remove from heat and place in a bowl for later use.
  • Cook the sausage in the skillet until heated through, approximately 3 minutes, then combine it with the patty pan mixture.
  • In a medium bowl, whisk eggs until fluffy. Gently mix in goat cheese, Parmesan cheese, and tomato. Season with hot sauce, salt, and pepper. Gently fold in patty pan-sausage mixture. Spoon the frittata mixture into muffin cups, filling them to the brim without overflowing.
  • Place the muffin tin on top of a cookie sheet in the center of the preheated oven and bake for about 20 minutes until the egg is set.
  • Take out of the oven and allow it to cool for a bit before sprinkling with fresh scallion greens.

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