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.
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
- 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.
- 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.
- 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.
[…] are the ultimate easy dinner — and this squash, tomato, and basil version is packed with summer […]