Summer Squash and Ricotta Tortilla

A tortilla, like its cousin the frittata, is an egg dish that makes a great brunch entrée or a light dinner. My version is low in fat but filling. It is best with the fresh summer squash now at your local farmers’ market.

Ingredients

2 large eggs

1 cup Egg-Beaters or equivalent

¾ cup non-fat ricotta

¼ cup grated parmesan

¼ tsp. salt

Freshly ground black pepper

1 Tbsp. chopped fresh basil leaves

1 medium red onion, cut in half through the root and thinly sliced

2 small or one medium summer squash, about 12 ounces, sliced into ¼” thick rounds

Olive oil

Note: you can use any combination of eggs and Egg-Beaters from six large eggs to 1½ cup Egg-Beaters

Method

Film the bottom of a 12” non-stick frying pan over medium heat with olive oil and sauté the onions until soft and just beginning to color. Remove from the pan and set aside.

If necessary, add a bit more oil to the pan and sauté the squash in a single layer for about 4 minutes on a side or until just brown. Remove from pan to a bowl and repeat with the rest of the squash, adding a bit of oil if needed, until all the squash are done.

Beat the eggs and/or Egg-Beaters. (I use a stick blender to beat plenty of air into them.) Add the cheeses, salt, pepper, and basil to the eggs and beat to combine. Mix the onions into the eggs then fold in the squash making sure it is well coated with the egg mixture.

Set a rack 5” below the broiler and preheat. Heat a 10” oven-proof, non-stick frying pan over medium-high heat and film with olive oil. When hot pour the egg and squash mixture into the pan and dust the top with a bit more parmesan. Cook for about 5 minutes until the edges start to pull away from the pan. Place the pan under the broiler for about 5 minutes or until nicely browned. Check for doneness by putting small knife into the center of the tortilla. If it is still runny, turn off the broiler and return the pan to a lower rack in the oven for about 5 more minutes.

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