This recipe appears in:Sunday Brunch: Shredded Squash and Herb Frittata
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- 1 tablespoon butter
- 2 cups shredded zucchini or summer squash
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped scallions
- 1/4 cup chopped fresh herbs such as parsley, tarragon, cilantro, chervil, or basil
- 10 eggs, beaten
Adjust oven rack to middle position and preheat to 375°F. Melt butter in a 10-inch non-stick skillet over medium high heat. Add the shredded squash and season to taste with salt and pepper. Cook, stirring, until squash has released its liquid and that liquid has cooked down, about 6 minutes. Add scallions and herbs and cook for an additional 2 minutes.
Pour eggs into skillet and season with salt and pepper. Using a rubber spatula distribute the squash throughout the eggs. Place skillet in the oven and cook until the eggs are just set, about 15 minutes. Let cool then loosen the edges of a fritatta with a spatula. Carefully flip or slide fritatta onto a cutting board, then slice and serve sprinkled with more fresh herbs.