Best of Summer Squash Frittata

Summer Squash Frittata1-Small zucchini squash, pared and cut into ½ inch cubes (a heaping cup)
1-Small yellow summer squash, pared and cut into ½ inch cubes (a heaping cup)

¼ c. chopped onion

1-2 Tbs. Olive Oil (I like 1 Tbs. extra virgin, and 1 Tbs. butter infused)

6 large or extra large eggssummersquash

¼ c. sour cream

1-1/2 t.  Weber’s Veggie Grill Seasoning

1 t. salt

½ t. ground pepper

2 Tbs. fresh basil pesto

6-10 grape tomatoes, halved

1/3 c. shredded mozzarella cheese

¼ c. fresh basil leaves, chopped

 

squash pan frittataPreheat oven to 350 degrees Fahrenheit.

Heat oil in an eight inch cast iron skillet over medium high heat; add the vegetables and sauté covered until tender, about 10-12 minutes. Stir occasionally.

Meanwhile, add remaining ingredients to a large bowl.  Whisk eggs, cream and spices until eggs are frothy and thick.  Pour egg mixture over vegetables in the skillet. Gently place tomatoes decoratively on top of eggs.  Bake in preheated oven for 30-35 minutes, until eggs are set, sprinkle cheese on top and return to oven for another 2 minutes and  top is starting to get browned.  Sprinkle the basil on top. Serves 6.

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Veggie and Herb Frittata

4 c. leftover home-fries
¼ c. corn flake crumbsSouthwestern Egg Bake
½ c. finely chopped onion
1 Tbsp. Olive oil
½ c. chopped  mushrooms
½ c. finely chopped broccoli
6 eggs
¾ c. skim milk
¾ c. spinach and herb dip
1-1/4 c. shredded mozzarella cheese
2 T. melted butter
1 c. small curd cottage cheese
¼ c. King Arthur gluten free flour
½ t. baking soda
½ t. salt
1 t. freshly ground pepper

Directions:  Spray a 9×13 baking dish with cooking spray.  Spread potatoes evenly in the bottom and slightly mash down.  Sprinkle the corn flake crumbs on top.  Sauté the onion until translucent.  Add broccoli and mushrooms and continue sautéing  until soft and cooked.  Spread this vegetable mixture on top of potato mixture.

In a large bowl, beat the six eggs.  Add the remaining ingredients and stir until well combined.  Pour the egg combination over the vegetables and potatoes and gently spread to the corners.  Refrigerate at least 3 hours or overnight.

Take the frittata out of the refrigerator and let stand on counter for 15 minutes.  Meanwhile, preheat oven to 350 degrees.  Bake for one hour or eggs are browned and solid.   Serves 12.

Variations can be made by changing vegetables; I like to use spinach or kale from the garden.

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Garden Fresh Frittata

6 large eggs                                                                                                                             1/2 c sour cream, mixed with 1 T. Spinach and Herb Dip Mix
3/4 c. cheddar cheese, divided
2 t. butter
2 t. olive oil
1 c. sliced mushrooms, coarsely chopped
1/3 c. red pepper, chopped
1/4 c. chopped onion
3/4 c. fresh broccoli crowns, chopped
1/2 t. sea salt                                                                                                                           1/2 t. fresh ground pepper

Directions: Mix the sour cream and dip mix (I prefer Tastefully Simple) in a small bowl, and set aside.  Preheat oven to 350 degrees F.  Spray a 10″ deep dish, pie plate with cooking spray; set aside.

Melt the butter and oil in a skillet on medium high heat.  Add the chopped vegetables and mushrooms.  Saute for approximately five minutes, stirring occasionally. Turn off heat and cover pan.

Whisk eggs and sour cream mix in mixing bowl, beating for about one minute. Stir in 1/2 c. of cheese.  Spread the vegetables in the pie plate, and pour the egg mixture over top.  Bake for 30 minutes.  Sprinkle remaining cheese on top of frittata and return to oven for 5 minutes.

garden fresh frittata

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Egg Cup Stratas

Egg Cup Strata9 slices of whole wheat bread (square shape works best)                                                     2 turkey sausage links  (remove casing ) or about 6 oz. loose sausage                               1 clove garlic, minced                                                                                                               ½ c. finely chopped fresh mushroom pieces                                                                         1½ c. fresh baby spinach                                                                                                          2 oz. of cream cheese                                                                                                              ¼ c. salsa (to suit your taste, I used Salsa Verde I made)                                                      1 T. honey mustard                                                                                                                  3 eggs                                                                                                                                        ¾ c. non-fat milk                                                                                                                       Salt and pepper to taste                                                                                                            2 medium tomatoes, thinly sliced                                                                                             1/3 c. shredded cheddar cheese

Directions:  Using a large circular cookie cutter, or similar, cut as large a circle as you can out of each slice of bread, removing the crusts.  Using the palm of your hand lightly press each slice of bread flat, making them thin.  Spray a regular muffin tin, 9 cups, with cooking spray.  Press each slice of bread into a cup, making 9 little crusts.  Do not discard the crusts.  Set aside.

Prepare the turkey sausage links by breaking up the meat into very small pieces, or crumble the loose sausage.  Saute sausage with the garlic in a medium pan until no longer pink.  Reduce heat to medium, add the mushroom and cook about another 2 minutes.  Add the spinach, and continue to cook until spinach is soft.  Add the cream cheese, and cook for additional two minutes stirring to completely combine and melt cream cheese.  Remove from heat and stir in the mustard.  Allow this to cool for several minutes.

While cooling, cut the crusts into cubes.  In a large bowl, whisk together the eggs and milk until frothy.  Add the cooled sausage mixture in large spoonfuls, stirring after each addition.  Season with salt and pepper.

Time to build the strata.  Place a few crust cubes in each cup.  Spoon the egg sausage mix into each cup, filling the cup.  Wait a few minutes for the bread to start absorbing the liquid.  Place a tomato slice on each cup.  Sprinkle with cheese.   Cover the muffin tray with foil.  Refrigerate overnight.  In the morning, preheat oven to 350 degrees F.  Loosen the foil and bake covered for 15 minutes.  Remove foil and continue baking until the eggs are firm, about 12 minutes.

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