August 11th, 2014

Summer Squash Frittata

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Summer Squash Frittata

This simple dish is similar to a spanish tortilla, with squash in place of potatoes. The cooking process is simplified, and I didn’t include garlic or onions but they would be a welcome addition. I was really going for simplified flavors. This is easy to cook, making it weeknight friendly. Of course, frittata is also perfect for brunch, serve with bacon and a green salad! Take some time to cut the squash into thin uniform slices. The zucchini and yellow summer squash have nice contrasting colors, but two squash of the same variety will work just as well. If you have a cast iron skillet I find them to be the best for frittatas.

Summer Squash Frittata by Early Morning Farm CSA

Summer Squash Frittata by Early Morning Farm CSA

Season the eggs with salt and pepper when you whisk them. This will carry the flavor for the frittata. Gently cook the squash in butter, when the squash is about halfway done add the eggs to the pan. If the squash gets overcooked the frittata will be too watery.

Summer Squash Frittata by Early Morning Farm CSA

When you add the eggs to the pan, run a spatula along the edges as the eggs start to cook. A lot of people flip frittatas, but I find it easier to gently cook on the stove top and brown the top under the broiler. When the edges are mostly set, Brown the top under a broiler for a few minutes, keep an eye on the top to make sure it doesn’t burn. Let cool for 5 minutes, then slice into wedges and serve.

Summer Squash Frittata

2 medium – small summer squash thinly sliced
10 eggs
1/4 cup milk (optional, leave out for a paleo dish)
1/2 teaspoon sea salt
1/4 teaspoon or more pepper
2 – 3 tablespoons butter

Melt butter in a cast iron skillet over medium low heat. Add summer squash and cook stirring occasionally until squash is about halfway done. While the squash is cooking whisk together the eggs, milk, salt, and pepper. When the squash is halfway done, add the egg mixture to the pan. Heat the broiler to high. Cook the frittata on the stove top, running a spatula around the edges a few times, until the edges and bottom are set. Brown the top under the broiler 2 – 3 minutes until the eggs are completely set. Watch the frittata carefully so that it does not burn.

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