Summer Squash Frittata

  • Difficulty: Medium
  • 50 minutes
  • 4 servings

We have a frittata for breakfast. Let’s make it a big frittata, with 9 eggs, so you can share it with anybody you’d want. Enrich it with summer squash cooked in olive oil, grated cheddar, and tomato slices. Start your day in a delicious way.

Ingredients Needed for Summer Squash Frittata


For the egg mixture:

9 eggs
salt
pepper
⅓ cup milk
1 tablespoon olive oil
1 summer squash, chunked
salt
pepper
2 teaspoons of olive oil
3 ounces of cheddar, shredded
2 medium tomatoes, sliced

How to Cook Summer Squash Frittata

  1. For the egg mixture:

    Add the eggs to a bowl, season with salt and pepper, and whisk them. Add the milk and whisk more. Set aside.

  2. Heat 1 tablespoon of olive oil in a skillet over low heat. Add the summer squash and stir.
  3. Season with salt and pepper, stir and cook for 10 minutes.
  4. Transfer the cooked summer squash to the beaten eggs. Mix.
  5. Coat a large ovenproof skillet with olive oil using a brush. Add the summer squash and egg mixture.
  6. Top with shredded cheddar cheese and tomato slices.
  7. Bake for 30 minutes at 200⁰F/100⁰C.

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