A simple frittata is a great way to use up a bounty of summer produce. Shredded squash cooked in butter makes a great addition to the eggs, brightened up with scallions and any fresh herbs you've got on hand.
I like to use a mixture of a couple herbs in this frittata. Basil and chives or parsley and thyme make good pairs, but any combination that catches your eye will do just fine. Be sure sure that the skillet you're using has an oven proof handle!
- Yield:Serves 4
- Active time: 15 minutes
- Total time:30 minutes
- 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.