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Prep Time: 20 Minutes Cook Time: 14 Minutes |
Ready In: 34 Minutes Servings: 1 |
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This dish is a wonderful way to cook using what you've already got on hand. Simply sauté garden-fresh zucchini, summer squash, and onions, then whisk in lightly beaten eggs and sour cream. The result is a light (yet substantial) and moist frittata that's chock full of healthy veggies. A sprinkling of fresh basil adds a hint of sweetness and a taste of summer with each bite. This frittata is fantastic warm or cold and can be served with tomato sauce or salsa. Ingredients:
3 tablespoons butter |
2 small zucchini, chopped into 1/2-inch cubes (about 2 cups) |
2 small summer squash, chopped into 1/2-inch cubes (about 2 cups) |
1 small onion, coarsely chopped (1/2 cup) |
12 large eggs, lightly beaten |
1/2 cup sour cream |
1 teaspoon kosher salt |
3/4 teaspoon freshly ground pepper |
1/3 cup chopped fresh basil leaves |
Directions:
1. Melt 3 Tbsp. butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, squash, and onion, and sauté 12 to 14 minutes or until onion is tender. Remove skillet from heat.
2. Whisk together eggs and next 3 ingredients until well blended. Pour over vegetable mixture in skillet.
3. Bake at 350° for 33 to 35 minutes or until edges are lightly browned and center is set. Sprinkle evenly with chopped fresh basil.
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