Today is the day after CSA day. A kind of day where I’m still getting down from that high of checking out all the amazing farm-fresh goodness that came from my weekly share. If you follow along on Facebook or instagram, you know all about my weekly CSA share posts. So you may already know about the abundance of summer squash I’ve been getting the past few weeks. It’s amazing. I love supporting a local farm through the CSA and also love knowing that all the vegetables and eggs that I’m eating came from less than an hour away from me.
So back to the summer squash. What’s not to love about it? It’s a mild-tasting and very versatile vegetable. Like a zucchini, you can do a lot with it. Add it to salad, chop it up and stir-fry it. The list goes on.
I love the way summer squash looks and I love highlighting the yellow skin when possible. I thought a frittata would be a great way to give this vegetable a lead role. Pairing it with some caramelized onions and some freshly picked basil leaves is a great way to let the summer squash shine.
I sliced up some onions and let them caramelize with some garlic. I then added most of the squash abd let them soften a bit. I poured in some beaten eggs and then added some basil, goat cheese, salt and pepper. I added some more thinly sliced summer squash on top.
I then placed in the oven until set.
The combination of all the flavors is perfect. Knowing that every item came from the farm makes the meal that much tastier. Well the basil didn’t come from the farm. I grew that on my fire escape. Do I get bonus points for that kind of commitment?
- 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!
About Hindy Garfinkel
This is summer on a plate! Summer squash, fresh basil and cheese. This frittata would not last long in my house.
you do get bonus points for the basil but Hindy do you not find squash watery? doesn’t it effect your frittata?
This wasn’t watery at all. Maybe because the squash is cooked a bit before adding the eggs and baking? I find this kind of squash only to be too watery when I am roasting as-is. I tend to not have a problem when I am mixing it in to something.
This looks great! Love a frittata for brunch.
We live on frittatas at this time, especially when we do days and days of vegetarian. I also wondered about the wateri-ness, but it looks like it works and this frittata version is new for me. Good to try. Definitely with the cheese!
what a perfect use of summer produce!
Looks delicious and perfect for summer brunch!