Summer Squash and Tomato Frittata
This flavorful low carb and gluten free frittata is a good Sunday brunch or Meatless Monday dinner recipe!
This flavorful low carb and gluten free frittata is a good Sunday brunch or Meatless Monday dinner recipe!
- sea salt to taste
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- black pepper to taste
- 1 tsp oregano
- 3 tbsp olive oil
- 10 eggs
- 1 tsp parsley
- 1 clove of garlic minced
- 1/2 medium yellow onion chopped
- 1-2 small summer squash sliced thinly
- 1-2 small zucchini sliced thinly
- 1 chipotle in adobo minced (optional)
- 2 tomatoes sliced (i used roma from my garden)
- Carbohydrate 20.2906525007328 g
- Cholesterol 55.3093750071089 mg
- Fat 18.9071733366024 g
- Fiber 1.12954170379453 g
- Protein 19.7610916671836 g
- Saturated Fat 10.6275566681781 g
- Serving Size 1 1 Serving (445g)
- Sodium 578.184833340446 mg
- Sugar 19.1611107969383 g
- Trans Fat 0.948886666808194 g
- Calories 326 calories
Step-by-step
- Preheat oven to 400 degrees.
- Heat olive oil in a 12" cast iron skillet over medium-high heat until shimmering, then add squash, onion, garlic, chipotle, and zucchini.
- Saute for 12-13 minutes, stirring occasionally, then spread squash mixture out across the bottom of your skillet.
- While squash is sauteing, whisk together eggs, sour cream, sea salt, pepper, oregano, and parsley until well blended.
- Pour the egg mixture into the skillet on top of the cooked squash and continue cooking over medium-high heat just until the edges start to set (about three minutes).
- Turn off heat and top eggs with shredded cheddar and sliced tomato, then move the skillet into the oven and bake at 400 degrees for 15 minutes, or until frittata is set.
- Broil for another two minutes to brown, then let sit for at least five minutes before slicing.
My Simple Summer Frittata: A Weeknight Winner
As a busy mom, I'm always on the lookout for quick and healthy meals that the whole family will enjoy. This summer squash and tomato frittata has become a staple in our household, a perfect blend of delicious flavors and effortless preparation. It's surprisingly versatile too; it’s equally at home as a weekend brunch or a satisfying weeknight dinner.
The beauty of this recipe lies in its simplicity. No complicated techniques or obscure ingredients are required – just fresh, seasonal produce and pantry staples. I love using homegrown tomatoes when they’re in season; their sweetness elevates the whole dish to another level. But store-bought works just as well in a pinch. The summer squash adds a delightful subtle sweetness that perfectly complements the richness of the eggs and cheese. And the hint of chipotle? It’s optional, but it adds a lovely smoky depth that’s hard to resist.
One of the things I appreciate most about this frittata is its adaptability. Feel free to experiment with different vegetables. Zucchini, bell peppers, spinach – all would make wonderful additions. You can also swap out the cheddar cheese for your favorite variety, or even omit it altogether for a lighter version. The possibilities are endless!
This recipe is also incredibly forgiving. Don't worry if your vegetables aren't perfectly sliced or if the eggs aren't perfectly smooth. The rustic charm of a homemade frittata is part of its appeal. The slightly browned edges, the soft, custardy interior, the burst of flavor from the juicy tomatoes – it's all part of the experience.
Beyond its deliciousness, this frittata also scores points for its versatility. It's great for meal prepping. Make a large one on Sunday and enjoy slices throughout the week for breakfast, lunch, or a light dinner. It travels well too, making it a perfect addition to picnics or potlucks. It's also a fantastic option for those busy weeknights when you don’t have a lot of time to cook but still crave a wholesome and satisfying meal.
Beyond the Recipe: This frittata isn't just a meal; it's a celebration of fresh, seasonal ingredients. It's a reminder to slow down, appreciate the simple things in life, and enjoy a delicious meal made with love. And for those of you with little ones, get them involved! Letting kids help with simple tasks like washing vegetables or whisking eggs can make cooking a fun and educational experience.
So, the next time you're looking for a quick, healthy, and delicious meal, give this summer squash and tomato frittata a try. You might just find it becomes a new family favorite.
