Summer squash varieties are rich in Vitamins C, A, B6, and K—all vital for healthy nutrition. Unlike most winter squash, summer squash have edible peels. In fact, the peel or skin of the summer squash contains most of its nutrients. Be on the lookout for varieties like zucchini, pattypan, and and yellow crookneck, which you can add to this simple breakfast dish.
Servings: 6
Active Time: 45 minutes or less
Ingredients
- 2 medium summer squash
- 6 large eggs
- 1 cup mozzarella, shredded, or feta, crumbled
- ½ cup milk
- 1 small onion, diced (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
Directions
- Wash, trim, and slice fresh summer squash into bite-sized pieces.
- Preheat your oven to 375 degrees. In a pan, heat the cooking oil over medium heat. Add in the diced onion and cook until translucent, about 5 minutes.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Add the squash and cooked onions to the egg mixture. Stir in the shredded mozzarella cheese.
- Pour the mixture into a greased oven-safe baking dish or cast iron pan. Bake for 25 to 30 minutes, or until the center is set and the top is lightly golden.
- Allow the frittata to cool slightly before slicing and serving.