Squash and Tomato Oven Frittata
Squash and Tomato Oven Frittatan is a morn meal that serves 6. For $1.73 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains about 12g of protein, 16g of fat, and a total of 212 calories. 83 people found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free and primal diet. This recipe from Recipe Girl requires gruyere cheese, parmesan cheese, flat-leaf parsley, and fresh basil. From preparation to the plate, this recipe takes roughly 43 minutes. With a spoonacular score of 63%, this dish is pretty good. Easy oven frittata, Toaster Oven Frittata, and Easy Oven Frittata are very similar to this recipe.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 13 minutes
Ingredients:
freshly ground black pepper to taste
6 large eggs
2 Tablespoons minced fresh flat-leaf Italian parsley
3 Tablespoons minced fresh basil
1 clove garlic, minced
2 medium shallots or green onions, including green tops, chopped
1/2 cup shredded Gruyère cheese
3 Tablespoons olive oil, divided
1 Tablespoon minced fresh oregano
2 Tablespoons freshly grated Parmesan cheese
2 medium Roma tomatoes, seeded & diced
1 teaspoon salt
5 medium zucchini or yellow squash, in any combination (about 1 1/2 pounds total)
Equipment:
colander
frying pan
paper towels
whisk
bowl
broiler
Cooking instruction summary:
1. Trim squash and slice very thinly, about 1/4-inch thick. Transfer to a colander, sprinkle with the salt, and set aside to drain for 15 to 20 minutes; rinse and pat dry.2. In a large skillet, heat 1 Tablespoon of the oil over medium heat. Add squash and sauté until crisp-tender, 4 to 5 minutes. Transfer to a plate lined with paper towels to drain. Add 1 teaspoon of the oil to the skillet and sauté the shallots and garlic for 1 minute. Add the tomatoes and cook until heated through; transfer to a plate and set aside.3. In a large bowl, whisk the eggs with the Parmesan and pepper. Heat the remaining 5 teaspoons oil in the skillet over medium heat, spread the squash over the pan bottom, and sprinkle with the oregano. Pour in the egg mixture and cook until set, about 5 minutes. Meanwhile, preheat the broiler. Top the frittata with the tomato mixture, Jarlsberg, basil and parsley. Slip under the broiler just to melt the cheese, about 1 minute.4. Cut into wedges and serve warm or at room temperature.
Step by step:
1. Trim squash and slice very thinly, about 1/4-inch thick.
2. Transfer to a colander, sprinkle with the salt, and set aside to drain for 15 to 20 minutes; rinse and pat dry.
3. In a large skillet, heat 1 Tablespoon of the oil over medium heat.
4. Add squash and sauté until crisp-tender, 4 to 5 minutes.
5. Transfer to a plate lined with paper towels to drain.
6. Add 1 teaspoon of the oil to the skillet and sauté the shallots and garlic for 1 minute.
7. Add the tomatoes and cook until heated through; transfer to a plate and set aside.
8. In a large bowl, whisk the eggs with the Parmesan and pepper.
9. Heat the remaining 5 teaspoons oil in the skillet over medium heat, spread the squash over the pan bottom, and sprinkle with the oregano.
10. Pour in the egg mixture and cook until set, about 5 minutes. Meanwhile, preheat the broiler. Top the frittata with the tomato mixture, Jarlsberg, basil and parsley. Slip under the broiler just to melt the cheese, about 1 minute.
11. Cut into wedges and serve warm or at room temperature.
Nutrition Information:
