Summer Squash Frittata

                                           

A friend of mine has a huge garden that she uses to feed her family and to share with friends...like me. She gave me some zucchini and yellow summer squash this week and I wanted to try using it in a frittata.  My CSA has been providing me with one half dozen eggs per week so frittatas have been great ways to use up veggies.  You can use any kind of summer squash you have for this recipe.  This recipe can be used for breakfast, lunch, dinner or a snack.  I used all organic ingredients.

Ingredients:

1 TBS olive oil

1/4 cup onion, small dice

2 cups summer squash ( I use 1 cup zucchini, 1 cup yellow), diced

Salt and pepper to taste

1/2 cup milk

10 eggs

3/4 cup grated Parmesan cheese

Here's how:

Preheat the oven to 400 degrees F.

Add the oil to a large nonstick fry pan and heat it on medium until it glistens.

Add the onion and squashes and sauté for 5 minutes.

While that is cooking, add the milk and eggs to a large bowl.  Whisk to incorporate.

When the squash and onions are done, add the egg mixture to it.

Add the cheese and mix it in fully.  Scrape the side of the pan and cook for 1 minute.

Add the pan to the oven and cook for 25 minutes.  Turn it halfway to cook evenly.

Remove from the oven.

You can eat right away, at room temperature or refrigerate and reheat later.