Yellow Squash Frittata

Posted on September 13, 2011


I don’t know about you, but I currently have an over-abundance of these puppies:

Anyone else in the same boat?

If so, I have the recipe for you!  I was very excited to locate this recipe, but I had to tweak it a bit.  Here is the final version:

one medium sweet or yellow onion, chopped finely

3-4 cups grated yellow summer squash (wash the squash, but you don’t have to peel it)

1 tsp. salt

2 tsp. minced garlic

10 eggs, beaten lightly until it is a lovely yellow color

2 T. olive oil

1/4 c. milk

Handful of mixed herbs: I just went out to my back porch and collected basil, oregano, tarragon, and rosemary.  Chop herbs finely.  (Parsley and chives would be lovely as well).  You want about 3/4 c. loosely packed mixed herbs.

1/2 c. grated parmesan

In a large skillet, heat the oil and saute the onion.  Once the onion is translucent, add all that grated squash.

Cook until the squash is soft.  Add the chopped herbs and cook 1 min longer.  Season with the 1 tsp. salt and a few turns of a pepper grinder. Set aside to cool slightly.

Next, in a bowl, beat the eggs, and then add the milk and cheese.

In a 9 x 13 pan, arrange the squash mixture.  Pour the eggs on top.  Then place in a 350 oven until set, about twenty minutes.   It should be lightly browned on top.

You can serve this hot for breakfast, or in smaller squares at room temperature as an appetizer.  Most people who try it can’t tell there is so much squash.  It just gives it a lovely texture.

Served with tomatoes and basil

This is a great way to sneak veggies into your kids’ diets as well.