These instructions are written specifically for those who have stocked their kitchen according to our list of recommended cookware and prep dishes. We are presuming that you have only 2 skillets (large and small), which are stainless steel, and 2 pans (large and small). However, feel free to adjust as described below, if you have more types of cookware at your disposal.
When you use a stainless-steel skillet for frittatas, you will get the best results if you cook the vegetables separately, and start with a clean skillet before adding eggs. Otherwise, the eggs tend to stick and burn. Although we are skeptical about using nonstick skillets, we have to admit that they do come in handy when making a frittata. If you want to use one feel free to cook the vegetables in the skillet, then stir in the egg mixture directly. Just be sure your skillet has an ovenproof handle! (We don’t own a nonstick skillet, and our recipe works beautifully in our stainless steel skillet.)
Because this recipe has too many vegetables to cook in a small skillet, we suggest you simply use your larger saucepan. Any 2-quart or larger saucepan will do, but your small (1-quart) saucepan will not be big enough.
Alternatively, you could cook the vegetables in your large skillet, then thoroughly clean and dry the skillet before continuing to make the frittata in it.
| Prep Time | |
| 25 minutes, start to finish |
| Passive Time |
| 10 minutes |
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This is a nice summertime meal to prepare when squash is plentiful. Use any type of summer squash: yellow, zucchini, or similar. Prep time includes cooking vegetables.
Tools:knife and cutting board, measuring cups and spoons, large (4-quart) saucepan, medium bowl, large (10-inch) skillet with ovenproof handle
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- 1/2 onion
- 1 tablespoon butter or high-heat cooking oil
- 1 cup diced tomatoes (about 1 large tomato)
- 2 cups chopped summer squash
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried thyme leaves
- 8 large eggs
- 3 tablespoons cream or half and half or milk
- 1 tablespoon butter or high-heat cooking oil
- 1/4 teaspoon hot pepper sauce
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup crumbled feta cheese
- Chop onion. Melt butter (or heat oil) in saucepan over medium-low heat and add onion. Cook and stir while you continue.
- Cut tomato in half and lightly squeeze each piece, scooping out some of the seeds and pulp. Chop, then stir into onions and continue cooking. (Alternatively, use canned, diced tomatoes and drain juices.)
- To chop squash, cut into quarters lengthwise. Slice spears into 1/4-inch-thick pieces. Add to onion mixture, along with herbs. Cook another 1 to 2 minutes, or until squash is crisp-tender. Drain off excess liquid.
- Preheat oven to 375°F.
- Combine eggs,* cream, salt, pepper, and pepper sauce in a medium bowl. Using a whisk (or fork) beat just until blended.
- Place empty large skillet over medium heat until hot. Add the butter (or oil). NOTE: By adding the butter after the skillet has been heated, the eggs will not stick, which can be a problem with a stainless-steel skillet.
- After the butter has melted completely, pour egg mixture into skillet. Turn heat to medium-low.
- Sprinkle vegetable mixture evenly over eggs, then cheese.
- Cook until eggs begin to firm up and are turning light brown on the bottom, about 2 minutes.
- Place skillet on the rack in your preheated oven and cook 8 to 10 minutes. The eggs should be somewhat firm in the center, and the top should be lightly browned. If needed, turn oven to broil, crack the door open, and broil a minute or two.
- Let stand for 10 minutes (while you clean up). The eggs will continue to cook as they rest.
*Tip: To avoid little bits of eggshells getting into the eggs, break your eggs by lightly tapping on a flat surface like the counter instead of a sharp edge like the side of a bowl.
Terminology: A frittata is an Italian egg dish. It is started on the stovetop in a skillet, but finished in the oven. Extra ingredients are mixed into the egg batter before it has thoroughly cooked. Frittatas are cut into wedges (like a pie).
SERVING SUGGESTION:
- Serve with cantaloupe, whole grain toast, and Canadian bacon.
VARIATIONS:
- Substitute 1 cup grated Cheddar (or similar) cheese in place of feta.
- If using a non-stick skillet, cook vegetables in the large skillet, then pour egg mixture directly into vegetables. Stir gently then top with cheese. Follow all other directions.
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