This was a delightful dish. I halved it easily (and cooked it in my 7" iron skillet) and for a change, made it just as the recipe instructed -- though I was tempted to add ricotta for the sour cream and a touch of parmesan! Maybe next time?! It was light and yet had substance. It held its shape perfectly when serving, too, which made for pretty presentation. Highly recommend! :)
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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