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Summer Squash Frittata

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.
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.

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Ingredients

For the egg mixture:
9 eggs
salt
pepper
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

Ingredients

  • For the egg mixture:

Steps

1
Done

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
Done

Heat 1 tablespoon of olive oil in a skillet over low heat. Add the summer squash and stir.

3
Done

Season with salt and pepper, stir and cook for 10 minutes.

4
Done

Transfer the cooked summer squash to the beaten eggs. Mix.

5
Done

Coat a large ovenproof skillet with olive oil using a brush. Add the summer squash and egg mixture.

6
Done

Top with shredded cheddar cheese and tomato slices.

7
Done

Bake for 30 minutes at 200⁰F/100⁰C.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

276 kcal
Calories
18 g
Protein
20 g
Fat
7 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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