A frittata is a dish that requires no recipe. They are a great way to use up leftovers. Just add ingredients or leftovers to beaten eggs and bake. The concept is so simple that I hesitated to do a (another) blog post about it, but since I’ve been a bit slow putting out food posts…
Yellow squash is my favorite of the summer squashes, and yellow crookneck with the bumpy skin being my favorite. It has a sweeter nuttier flavor I like. This time I used a smooth skinned straight neck squash but zucchini or any other summer squash works as well. Today’s ingredients were:
- shredded yellow squash
- chopped sweet onion
- chopped ripe red jalapeño (seeds and ribs removed)
- chopped green jalapeño (seeds and ribs removed)
- kosher salt
- white pepper
- crumbled blue cheese
Should haves / could haves:
- fresh basil
- fresh tarragon
- feta or goat cheese or any other cheese instead of blue
For a lot of people mention of jalapeños throws up a huge warning sign. They have a reputation for being intolerably fiery hot, which indeed they can be in the sliced pickled form commonly served on nachos and pizzas. That is because the entire pepper is used, including the seeds and the ribs to which they are attached.
In defense of the maligned and feared jalapeño:
Fresh jalapeños with the seeds and ribs properly removed can be as mild as any sweet bell pepper but with the unique jalapeño flavor. I said “can be” because there are exceptions. Sometimes a jalapeño is just plain hot no matter how it is prepared. Personally, I like those kinds of surprises.
In this frittata I used two very large jalapeños, one green and one red. Neither Faye or I detected any heat whatsoever in the dish.