Even though I’m using summer flavors in this video, I urge you to just take the basic technique of making the frittata and then add whatever veggies and herbs you have on hand. By doing this you can make this recipe idea work no matter what time of year it is.
For example, to capture some real fall flavors you could try butternut squash and sage, or sweet potato and rosemary. Actually, you could even try zucchini with some thyme and carrots if you wanted to keep with the squash theme.
Whatever flavor combo you choose, frittatas are a great make-ahead-meal because they work well hot, cold, and at room temperature, so you can always make one and leave it in the fridge for a quick breakfast, lunch, or dinner (so flexible is the frittata, no?).
Summer Squash Fritatta
- 3 cups of summer squash cut into bite size pieces
- 1 cup of grape tomatoes halved
- 1/4 cup of feta cheese crumbled
- 3 tbsp of fresh chopped mint
- 2 eggs
- 4 egg whites
- 1/4 cup of skim milk
- 1 tsp of olive oil
- Salt and pepper to taste
- Preheat oven to 400.
- Combine eggs, egg whites, milk, salt and pepper in a medium bowl. Add mint and feta cheese to egg mixture and gently stir. Set aside.
- Heat olive oil in a 10-inch skillet over medium heat. Add zucchini and a pinch of salt and cook for 3-4 minutes. Add tomatoes, salt, and pepper. Give it all a stir and shut off the heat.
- Pour the egg, herb, and cheese mixture over your veggies and pop the pan into the oven for 20 minutes or until the eggs are set. Enjoy!
- Serves 4.