Summer Squash Frittata

Your favorite summer vegetable gives this cheesy frittata a pop of color. From goodhousekeeping.com.

Summer Squash Frittata


Ingredients:

1/2 lb. summer squash
8 large eggs
4 oz. Gruyère cheese, shredded (is on the “caution list”, but mozzarella, ricotta, and mild cheddar are much safer choices)
3/4 cup milk
2 green onions, thinly sliced (if tolerated)
10-inch oven-safe nonstick skillet


Directions:

Step 1- Heat oven to 375°F. Thinly slice 2 green onions. Set aside.

Step 2- Thinly slice 1 1/2 pounds summer squash. Toss summer squash with 1⁄4 teaspoon salt and let stand 10 minutes.

Step 3- Shred 4 ounces of cheese. Whisk together with 8 large eggs, 3/4 cup milk, and sliced green onions.

Step 4- Gently squeeze the summer squash very dry.

Step 5- Heat 10-inch oven-safe skillet on medium. Add egg mixture. Stir in squash. Cook, stirring occasionally, for 2 minutes or until the bottom begins to set. Cook, without stirring, for 3 minutes.

Step 6- Whisk together eggs, cheese, milk, green onions and 1⁄4 teaspoon each salt and pepper. Heat 10-inch oven-safe nonstick skillet on medium. Add egg mixture. Stir in squash. Cook, occasionally stirring and pulling back edges, 2 minutes or until bottom begins to set. Cook, without stirring, 3 minutes.

Step 7- Transfer skillet to the oven and bake 20 to 25 minutes or until set.