Summer Squash Frittata

Name: Summer Squash Frittata
Prep time: 20 min
Cook time: 49 min
Total time: 1 h 9 min
Yield: 6-8 serving(s)
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 fresh ground black pepper; 1/3 cup chopped fresh basil leaf; 1/2 cup grated cheese (we use cheddar or Parmesan)

Submitted by FloridaGrl

"We love squash! This is a quick easy egg dish that does well for any meal. Hope you enjoy it as much as we do. I have also added a cup of chopped mushrooms, diced and seeded tomatoes and a clove a garlic on occasion to spice it up a little."

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Ready In:: 1hr 9mins
Ingredients:: 10
Serves:: 6-8

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 fresh ground black pepper
¹⁄₃ cup chopped fresh basil leaf
¹⁄₂ cup grated cheese (we use cheddar or Parmesan)

directions

Melt 3 tablespoons butter in a 10 inch ovenproof skillet over medium high heat;add chopped zucchini,squash,and onion, and sauté 12-14 minutes or until onion is tender. Remove skillet from heat.
Whisk together eggs and next 3 ingredients until well blended. Pour over vegetable mixture in skillet.
Bake at 350°F for 33 to 35 minutes or until edges are lightly browned and the center is set. Sprinkle evenly with the cheese and the chopped fresh basil.

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Reviews

This is a great basic frittata recipe! I added Italian seasoning and excluded the sour cream and it tasted great. I halved the recipe and it only needed to bake for 25 minutes, so keep an eye on yours too. Thanks for the awesome recipe!

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