Want to get more out of summer squash tomato frittata without the guesswork? Below we walk through the essentials in plain language, with practical steps you can use right away.
Key Takeaways
- Well, right now you can enjoy your highly own frittata gala with this veggie-filled Summer Squash + Tomato Frittata recipe!
- Even better, summer squash + tomato frittata is naturally low carb and gluten free, so sure to please the keto members of your family.
- Worth noting: after more vegetarian recipes?
- Take a few minutes to browse through the Meatless Monday category for additional dinner concepts.
How Summer Squash Tomato Frittata Really Works
Jump to Recipe Print Recipe Remember the episode of Friends method back in the day where Rachel made up a crazy story about attending a "regatta gala" while (yes, yet again) trying to impress some guy who wasn't her lobster? Technically the "gala" part here is optional, but this hearty & flavorful frittata does work equally well as either a Sunday brunch or a Meatless Monday dinner recipe.
Heat olive oil in a 12" cast iron skillet over medium-high heat until shimmering, then add squash, onion, garlic, chipotle, and zucchini. Saute for 12-13 minutes, stirring occasionally, then spread squash mixture out throughout the bottom of your skillet.
Getting the Most From Summer Squash Tomato Frittata
More importantly, while squash is sauteing, whisk together eggs, sour cream, sea salt, pepper, oregano, and parsley until well blended. Pour the egg mixture into the skillet on top of the cooked squash and continue cooking over medium-high heat just until the edges begin to set (about three minutes).
Turn off heat and top eggs with shredded cheddar and sliced tomato, then move the skillet into the oven and bake at 400 degrees for 15 minutes, or until frittata is set. Broil for another two minutes to brown, then let sit for at least five minutes before slicing.
Tips That Make a Difference
Remember that notes: I used one smallish zucchini and two little squash in my frittata here. The one chipotle pepper when diffused through the whole large frittata adds only highly mild heat (I might actually go with two next time!), but you can substitute a little crushed red pepper if you prefer.
Doesn't this frittata just scream summer to you? I used a couple of ripe garden tomatoes here to provide a burst of sweetness on top of the frittata, and they go genuinely well with the milder squash & zucchini in this recipe -- while the sour cream adds both tang and creaminess to the eggs.
Common Mistakes to Avoid
As a rule, plus, veggies are more fun to eat when they're just so pretty, right?! Whether you enjoy this with fresh seasonal produce, or to provide a pop of summer flavor in the middle of winter, this frittata is sure to please.
This filling vegetarian recipe satisfied even the confirmed carnivores in the family, although full disclosure: Mr. 10 has now decided he hates zucchini and refused to even try it.
Is Summer Squash Tomato Frittata Worth It?
In short, more for the rest of us, I guess! High School Guy, though, did a creditable job on his portion, so I'm batting 500 with the kids this week...
Summer Squash + Tomato Frittata, printable recipe Save Recipe! Heat olive oil in a 12" cast iron skillet over medium-high heat until shimmering, then add squash, onion, garlic, chipotle, and zucchini.
Where the Real Savings Hide
Worth noting: saute for 12-13 minutes, stirring occasionally, then spread squash mixture out throughout the bottom of your skillet. While squash is sauteing, whisk together eggs, sour cream, sea salt, pepper, oregano, and parsley until well blended. Pour the egg mixture into the skillet on top of the cooked squash and continue cooking over medium-high heat just until the edges begin to set (about three minutes).
Turn off heat and top eggs with shredded cheddar and sliced tomato, then move the skillet into the oven and bake at 400 degrees for 15 minutes, or until frittata is set. Broil for another two minutes to brown, then let sit for at least five minutes before slicing. Notes I used one smallish zucchini and two little squash in my frittata here.
A Closer Look at Summer Squash Tomato Frittata
More importantly, the one chipotle pepper when diffused through the whole large frittata adds only highly mild heat (I might actually go with two next time!), but you can substitute a little crushed red pepper if you prefer. Recipes in the real world.
Frequently Asked Questions
How can I save money on summer squash tomato frittata?
Compare prices across a few retailers, look for active coupon codes, and time bigger buys around sales events. Technically the "gala" part here is optional, but this hearty & flavorful frittata does work equally well as either a Sunday brunch or a Meatless Monday dinner recipe.
Is it worth shopping around for summer squash tomato frittata?
Usually yes. Heat olive oil in a 12" cast iron skillet over medium-high heat until shimmering, then add squash, onion, garlic, chipotle, and zucchini.
What should I check before buying?
Read the terms, confirm any code still works, and factor in shipping or returns. Saute for 12-13 minutes, stirring occasionally, then spread squash mixture out throughout the bottom of your skillet.
Smart Ways to Save More on Summer Squash Tomato Frittata
- Time non urgent purchases around major sale events for the deepest cuts.
- Leave items in your cart for a day; some stores send a follow up discount.
- Pair cashback with a coupon so you save twice on the same order.
- Stack a coupon code with an existing sale whenever the store allows it.
- Sign up for the retailer newsletter to catch first time and seasonal discounts.
Final Thoughts
The bottom line on summer squash tomato frittata: a little research goes a long way. Compare your options, watch for seasonal offers, and never pay full price when a better deal is a click away.
Originally published at mashupmom.com.
