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Summer Squash Frittata

Photo: William Dickey; Styling: Rose Nguyen
Prep time 20 mins
Cook time 14 mins
Bake time 35 mins
Yield Makes 6 to 8 servings
This dish is a wonderful way to cook using what you've already got on hand. Simply sauté garden-fresh zucchini, summer squash, and onions, then whisk in lightly beaten eggs and sour cream. The result is a light (yet substantial) and moist frittata that's chock full of healthy veggies. A sprinkling of fresh basil adds a hint of sweetness and a taste of summer with each bite. This frittata is fantastic warm or cold and can be served with tomato sauce or salsa.

Ingredients

  • 3 tablespoons butter
  • 2 small zucchini, chopped into 1/2-inch cubes (about 2 cups)
  • 2 small summer squash, chopped into 1/2-inch cubes (about 2 cups)
  • 1 small onion, coarsely chopped (1/2 cup)
  • 12 large eggs, lightly beaten
  • 1/2 cup sour cream
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground pepper
  • 1/3 cup chopped fresh basil leaves

How to Make It

  1. Melt 3 Tbsp. butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, squash, and onion, and sauté 12 to 14 minutes or until onion is tender. Remove skillet from heat.

  2. Whisk together eggs and next 3 ingredients until well blended. Pour over vegetable mixture in skillet.

  3. Bake at 350° for 33 to 35 minutes or until edges are lightly browned and center is set. Sprinkle evenly with chopped fresh basil.