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.

How to Make It

Step 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.

Step 2

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

Step 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.

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