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
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