Summer Squash Frittata for Two

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Serve this frittata for breakfast, brunch, or a simple dinner. Italians serve it at room temperature, but you may also serve it hot or cold. Garnish with cherry tomatoes or salsa if you like.


  • 2 teaspoons olive oil
  • 2 tablespoons chopped scallions
  • 14 pound mushrooms, thinly sliced
  • 1 zucchini, thinly sliced (or 2-3 small squash)
  • 1 cup chopped swiss chard (or spinach leaves)
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons minced fresh basil (or oregano)
  • salt
  • 3 Organic Valley Large Brown Eggs
  • 2-3 tablespoons grated Organic Valley Parmesan Cheese
  • Freshly ground black pepper


Break eggs into a bowl and beat lightly with 2 teaspoons water. Set aside for a moment.

Heat the olive oil in a 10-inch skillet over medium-high heat. Add onion and mushrooms and sauté for two minutes. Add the squash, chard, parsley, basil, salt, and pepper. Sauté for about 2 minutes, or until the vegetables are crisp-tender. Pour in the eggs, cover and cook for about 2 minutes, or until eggs are almost set. Sprinkle the frittata with cheese and broil until set.

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