Summer Squash & Caramelized Onion Frittata
- 1 tbsp. olive oil
- 2 medium onions, sliced thinly
- 2 cloves garlic, chopped
- sea salt
- freshly ground black pepper
- 2 summer squash, sliced in thin rounds
- 10 cage-free large eggs
- 8 basil leaves, chiffonade slice
- ½ cup goat cheese, crumbled (optional)
- Preheat the oven to 400.
- Heat oil in a large oven-safe pan.
- Add onions and garlic to pan and saute on medium low until the onions begin to caramelize. This should take about 20 minutes.
- Add salt, pepper and most of the squash rounds to the pan. Leave a handful of the squash to the side for later.
- Turn the heat to medium high and let the squash cook for about 5-7 minutes.
- Beat the eggs in a bowl and add them to the pan.
- Chiffonade cut the basil leaves and add them to the pan.
- Place the squash rounds and crumbled goat cheese over the eggs.
- Transfer the pan to the oven and bake in the oven until the eggs are set. Should take around 15-20 minutes.
- Cool a few minutes before slicing and eating.
- Enjoy!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2014/07/summer-squash-caramelized-onion-frittata.html
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