Frittata

Hot, hazy and humid. That is what the weather has been like here for weeks now. And when it is like this, my motivation for cooking wanes just a bit. But the bounty from our (very small) kitchen garden has been an inspiration for more than a few meals when I would have probably just laid out French bread, cheese and charcuterie, and been done with it. 

Yesterday, my daughter plucked two of the most perfect yellow summer squash I have ever seen off our one small, but productive, squash plant. 

So what to do make with it, that my picky son will eat? Frittata! Yes! Who doesn't like eggs with broiled Parmesan cheese on top? 

Yellow Squash Frittata:

1 medium sweet onion, diced

2 medium squash, diced

1 large Yukon Gold potato, small dice

8 eggs, beaten

2 tbsp Extra Virgin Olive Oil

Salt and pepper to taste

Preheat broiler. 

Grab an 8 or 10 inch, nonstick frying pan and place over medium heat. 

Add olive oil and diced onions and squash, salt and pepper to taste, and sauté until soft, about 5 minutes. 

Add potatoes, and sauté until cooked through, about 10 minutes. Note: you may need to add more oil here to prevent sticking and to get the potatoes nice and golden brown. 

Making sure the sautéed veg are not sticking to the pan -if they are, use a bit more oil to coat the pan (here is a good place for your oil mister or spray oil) - add the beaten eggs and let the eggs sit and set for about 5-6 minute.  Do not stir, no matter how tempted you might be. 

Top with a healthy sprinkling of Parmesan cheese...

...and now place in the oven to broil for 5-7 minutes or until cooked through and golden brown and delicious! 

Serve with crusty bread and a  salad...I served this a bowl of gazpacho! Yum! 

This is a great recipe to add anything you like in order to make this frittata your own. Get creative - bacon, asparagus, herbs, goat cheese and sundries tomatoes, even leftover pasta (a favorite in our house)! Hope you enjoy. 

Bon appetite! 

K