Summer Squash Frittata for Two
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.
Servings: 2
Ingredients:
2 teaspoons olive oil
2 Tablespoons chopped scallions
1/4 pound mushrooms (thinly sliced)
1 medium medium zucchini, or 2-3 small squash (thinly sliced)
1 cups swiss chard or spinach leaves (chopped)
1 Tablespoon minced fresh parsley
2 teaspoons minced fresh basil or oregano
salt and freshly ground black pepper
3 Organic Valley Large Brown Eggs
2-3 Tablespoons Organic Valley Parmesan Cheese, grated
Instructions:
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.
Terra Brockman, the Land Connection
Rate This Recipe
Rate this recipe or tell us about your own special twist that made it even better!
