Patty Pan Frittata

Patty pan squash joins chorizo sausage, goat cheese, and Parmesan in this fun recipe for mini breakfast frittatas.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 209 Calories

Ingredients

• 4 large eggs
• 1 clove garlic, minced
• 1 tablespoon unsalted butter
• salt and ground black pepper to taste
• 1 teaspoon hot sauce, or to taste
• 1 patty pan squash
• 2 medium scallions, sliced, white and green parts divided
• 1 small tomato, seeded and diced
• 0.25 cup grated Parmesan cheese
• 0.25 cup crumbled goat cheese
• 0.25 cup brewed coffee or espresso, at room temperature

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Press 5-inch squares of parchment paper into 8 cups of a muffin tin, creasing where necessary.

Step 2

Heat butter in a skillet over medium heat; stir in patty pan, scallion whites, garlic, salt, and pepper. Cook and stir until vegetables have softened and garlic is fragrant, about 5 minutes. Transfer to a bowl and set aside.

Step 3

Add sausage to the same skillet and cook until heated through, about 3 minutes. Add sausage to patty pan mixture.

Step 4

Beat eggs in a medium bowl. Fold in goat cheese, Parmesan cheese, and tomato. Add hot sauce and season with salt and pepper. Fold in patty pan-sausage mixture. Ladle frittata mixture into the prepared muffin cups, filling to the top of each cup and overfilling only if the parchment paper can support the mixture.

Step 5

Place muffin tin on top of a cookie sheet in the center of the preheated oven. Bake until egg is set, about 20 minutes.

Step 6

Remove from the oven. Let cool slightly and top with scallion greens.