The 'I Eat Vegetables Now' Frittata
This is not your grandma’s health food; this is a game-changer that’ll have you rethinking everything you believed about squash and zucchini. Trust me, once you take a bite, you'll almost forget this is actually good for you. Almost.
You’ll need five large eggs because they’re the glue holding this veggie party together. Thinly slice a small yellow onion for that aromatic kick, and then do the same with a medium-sized zucchini and its equally talented cousin, a medium-sized yellow squash. Add two tablespoons of extra virgin olive oil (EVOO for those in the know) to the mix. For a fluffier texture, include a quarter cup of heavy cream – totally optional but highly recommended. Don’t forget to season with salt, pepper, and a dash of garlic powder to banish blandness. Grate a quarter cup of Parmesan cheese for a finishing touch, and have some fresh herbs on hand for garnish if you’re feeling fancy.
Ready to get cooking? Preheat your oven to 375°F (190°C), the magic number for frittata perfection. Heat the olive oil in a large oven-safe skillet over medium heat. Toss in those thinly sliced onions and let them get all translucent and fragrant, about 3-4 minutes. Add the zucchini and yellow squash, cooking until they’re tender and slightly browned, around 5-7 minutes. Season with a pinch of salt and pepper.
In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and garlic powder. Pour this egg mixture over the veggies in the skillet and give it a gentle stir to ensure everyone’s getting along. Let it cook on the stovetop for about 2-3 minutes, just until the edges start to set. Sprinkle Parmesan cheese on top, then pop that skillet into your preheated oven and bake for 10-15 minutes, or until your frittata is fully set and lightly golden. If you’re impatient like me, broil it for 3 minutes to get that glorious brown finish.
Once it’s out of the oven, let it cool slightly before slicing it up. Garnish with fresh herbs if you’re feeling extra, and serve warm.
And there you have it – a frittata so delicious it’ll make you forget you’re eating vegetables. Seriously, who knew squash and zucchini could be this exciting? Enjoy every bite, because you’ve just leveled up your veggie game!
The 'I Eat Vegetables Now' Frittata
Ingredients
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the sliced onion and cook until it becomes translucent, about 3-4 minutes.
- Add the sliced zucchini and yellow squash to the skillet. Cook, stirring occasionally, until the vegetables are tender and slightly browned, about 5-7 minutes. Season with a pinch of salt and pepper.
- In a medium bowl, whisk together the eggs, heavy cream (if using), a pinch of salt, pepper and garlic powder.
- Pour the egg mixture over the cooked vegetables in the skillet. Gently stir to distribute the vegetables evenly. Cook on the stovetop over medium heat for about 2-3 minutes, or until the edges start to set.
- Sprinkle the Parmesan cheese over the top. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is fully set and lightly golden on top. Sometimes I will broil it for about 3 minutes to get it to brown faster.
- Remove the skillet from the oven and let the frittata cool slightly before slicing. Garnish with fresh herbs if desired and serve warm.
