Posted by lorna-organic NM7 on Tue, Sep 30, 08 at 21:57
Fall is here but I am posting a summer recipe because potatoes or other vegetables can be substituted for summer squash. It is a good use for leftover vegetables. This is my own recipe.
Summer Squash Frittata
Ingredients
2 tsps. olive oil
1 tsp. butter
2 medium size summer squash, diced
1/2 cup chopped onion
3 eggs, beaten
1 Tblsp. water
salt and pepper to taste
1/4 cup shredded Monterey Jack, cheddar cheese or other cheese which melts well
Heat the oil and butter in a small cast iron or other oven-safe skillet. Swirl mixture around so that sides and bottom of skillet are coated.
Sautee the squash and onions until mostly cooked. Beat eggs well using fork, mix in water, salt and pepper. Pour eggs on top of squash and onions. Do not stir. As sides begin to set, lift edges carefully and allow uncooked eggs to slide to the bottom, repeat until frittata resembles an omelet. Top with shredded cheese when eggs are almost set. Finish off in 350 degree F oven, bake for 15 minutes. Cut into quarters, use spatula to lift wedges from pan. Serves two.
