Summer Squash Frittata
A light and fluffy frittata showcasing summer squash and Gruyere cheese, perfect for brunch or a quick dinner.
Ingredients
Main Ingredients
- 1.5 lb summer squash Thinly sliced
- 8 large eggs Whisked
- 4 oz Gruyere cheese, shredded Can be substituted with feta or mozzarella
- 3/4 cup milk
- 2 pieces green onions, thinly sliced Set aside for mixing
- 1/4 teaspoon salt Divided usage
- 1/4 teaspoon pepper Divided usage
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Thinly slice the green onions and set aside.
- Thinly slice the summer squash, tossing it with 1/4 teaspoon salt; let it stand for about 10 minutes.
- Shred the Gruyere cheese.
- Gently squeeze the summer squash to remove excess moisture.
- In a bowl, whisk together the eggs, shredded Gruyere, milk, sliced green onions, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Cooking
- Heat a 10-inch oven-safe nonstick skillet over medium heat and add the egg mixture.
- Stir in the summer squash, cooking for 2 minutes while occasionally stirring until the bottom starts to set, then cook without stirring for an additional 3 minutes.
- Transfer your skillet to the preheated oven and bake for 20 to 25 minutes, or until the frittata is set.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F for about 10 minutes.