Did not have yellow squash so used only zucchini from my garden, grated instead of cubed, and it is a delightful way to use up the garden overflow, have been doing this for years and years, using Olive Oil instead of butter. I often add a handful of Parmesan cheese to the egg mixture before adding it to the skillet. Important point ... be sure the handle of your skillet is oven proof.
Summer Squash Frittata
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.
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Bake: 35 Minutes
- 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
- 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.
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