Summer Squash and Zucchini Frittata

Prep: 20 min., Cook: 14 min., Bake: 35 min. This frittata is fantastic warm or cold and can be served with tomato sauce or salsa or just by itself!

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

Preparation:

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.

Nutrition - Serving size 1 (makes 8 servings)

Calories - 190, Fat - 15g, Sodium - 435mg, Carbs - 4g, Fiber - 0.5g, Protein - 11g

Taste and Our Opinion

We love this! It was very tasty, a little high in sodium, but since I love salt I was quite happy. This uses all of our summer squash and zucchini from the CSA shipment and makes plenty for dinner, lunch and dinner again for us! We will be making this or a version of it again soon.