Zucchini and summer squash frittata

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Whelp, I'm laid up in bed due to my lower back's semiannual revolt against the rest of my body. Luckily, I've made a bunch of these easy and quick frittatas and the leftovers are great for breakfast, lunch, dinner, or snacks. Or eaten with your hands while watching The Great British Baking Show from the floor.

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I started making these because it's summer squash season, which means that markets and backyard gardens are flooded with zucchini and yellow squash. There are recipes for galettes and gratins galore and I'm sure they're all delicious. But I wanted something easier and lighter. 

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And what's easier than a frittata? They require one pan and come together so fast. I love adding a salty, garlicky, crunchy kick on top with the combination of panko, minced garlic, Parmesan, and sea salt.

I also like to leave the squash in fairly large chunks because otherwise the vegetables disappear into mush. If your kiddos will more likely eat something with less visible squash, feel free to use thinner slices or even to spiralize the veggies.

I find that the crunch on top often distracts from the fact that this frittata is vegetable laden. To that end, you really have to use panko or gluten-free panko to achieve that crunch. Regular breadcrumbs won't do the trick.

Serve this with ANY pesto from the archives!

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Zucchini and summer squash frittata

1 tbsp olive oil
1 medium white onion, thinly sliced
1 ½ -2 lbs zucchini and summer squash, cut into ¼ inch thick slices
8 large eggs
1 cup shredded Gruyere or Gouda
½ cup panko breadcrumbs
¼ cup grated Parmesan
2 large garlic cloves, minced
salt and pepper to taste

Preheat the oven to 350.

Heat the oil in an oven-proof skillet over a medium flame and add the onion. Cook for 5 minutes or until the onions are translucent and fragrant.

Meanwhile, crack the eggs in the bowl and mix until the whites and yolks are well combined. Add the squash, the shredded Gruyere or Gouda, and a large pinch of salt and stir to combine. Pour into the pan with the hot onions and stir again to combine.

Cook the eggs and squash, undisturbed (no more stirring!), on the stove top for 10-12 minutes, until the edges of the eggs begin to set.

Meanwhile, combine the panko, garlic, Parmesan, salt, and pepper in a small bowl and set aside. When you're ready to put the frittata in the oven, top pour the panko mixture evenly over the top. 

Put in the oven and bake, uncovered, until there is no jiggle left in the eggs, or about 15-20 minutes. If the panko topping browns too quickly, cover it loosely with tin foil until the eggs are cooked.

Yield: 6-8 servings, depending on what meal you're eating this for and what you're having with it.

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