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Summer Squash Frittata

5/23/2011

2 Comments

 
  • YIELD: Makes 6 to 8 servings
  • COURSE: Breakfast/Brunch, Side Dishes/Vegetables
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 freshly ground pepper
  • 1/3 cup chopped fresh basil leaves
Preparation
  • 1. Melt 3 Tbsp. butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, squash, and onion, and sauté 12 to 14 minutes or until onion is tender. Remove skillet from heat.
  • 2. Whisk together eggs and next 3 ingredients until well blended. Pour over vegetable mixture in skillet.
  • 3. Bake at 350° for 33 to 35 minutes or until edges are lightly browned and center is set. Sprinkle evenly with chopped fresh basil.
2 Comments
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