July 23, 2015

Squash Basil & Tomato Frittata

Squash Basil & Tomato Frittata

This summer I planted a TON of squash in our garden. I focused on that because we eat zucchini and summer squash all summer long, plus, we were getting a little tired of jalapeos. The other day I harvested three perfect squash and made it a goal to eat them at every meal. First up, breakfast.

Since our morning breakfast routine is usually pretty frazzled I like to make frittatas. They basically require nothing more than a quick saute and whisk, then they are popped in the oven and forgotten until ready. Easy peasy, and so perfect for those minutes I am running around the house making lunches and reminding kids to make their beds.

To make this delicious dish I sauteed some onion and squash in a pan until just softened. Then I added the eggs which I had already whisked, halved tomatoes, salt, pepper, and lots of fresh basil. Everything was popped in the oven for just a few minutes and breakfast was ready. It was the perfect easy breakfast dish for enjoying summer squash.

Squash Tomato & Basil Frittata

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6

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Ingredients

  • Olive oil
  • ½ finely chopped white onion
  • 1 yellow squash, cut into ½-inch pieces
  • 8 large eggs
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • ½ cup halved cherry tomatoes
  • 1 tablespoon finely chopped basil
  • ¼ cup finely grated Parmesan (optional)

Instructions

  1. Preheat the oven to 350 degrees. Add some olive oil to an 8-inch saute pan and add the onions and saute for about 4 minutes, or until soft. The toss in the squash and saute for about 5 more minutes, or until softened.
  2. While the squash is cooking whisk the eggs, salt, and pepper in a large bowl. Carefully pour the eggs into the hot pan and toss the tomatoes and basil on top. Sprinkle the Parmesan on top of using.
  3. Working carefully, move the pan to the oven and bake for about 20 minutes, or until set and lightly browned around the edges. Allow to cool for a few minutes, then slice and serve.
https://thenaptimechef.com/2015/07/squash-basil-tomato-frittata/