Friday, March 12, 2010


Let me just say that I have never made a recipe authored by Martha Rose Shulman that I didn't love. To boot the end product is always both delicious and healthy, as she writes "Recipes for Health" for the New York Times. Her Greek Baked Squash Omelet (it's really a fritatta) was no exception.

(This is the perfect time of year for fritatta recipes, if you have any plans to decorate Easter eggs. More on that next week!)

I want to go out on a limb and say this recipe is un-mess-up-able. I ad-libbed to make it a one skillet recipe and it still turned out well. I did all my vegetable sautéing in the same cast iron skillet that I added the egg mixture to and popped into the oven. Realizing it was a much bigger skillet than she called for, I used a dozen eggs instead of eight, since I had them ready anyway from my easter egg project, and threw in about a quarter cup more greek yogurt. I was a little nervous that it was going to be too thin but after checking it in the oven and seeing it all fluffy, I felt triumphant. 

It's good reheated in the microwave, but nothing compares to how it tastes and smells right out of the oven.

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