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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Spanish frittata

Spanish frittata | Me & The Moose. This Whole 30-compliant frittata is another fast and easy Whole 30 recipe that is on the table in minutes, requires only a few ingredients, and is interesting and delicious for the entire family. #meandthemoose #whole30 #whole30recipes #frittata #easydinner #quickdinner #dinnerrecipes #fritattarecipes

Man, oh man did I want to quit Whole 30 this weekend. It snowed in New York and I desperately wanted hot chocolate, grilled cheese with tomato soup, and red wine. They were more than cravings: They felt like yearnings. For the first time, I felt like I was missing out on something by restricting my diet. I hemmed and hawed because one of the primary reasons to do this program is to determine if you have any food sensitivities and I'm pretty sure that I don't. So, I spent some time thinking about why else I'm doing it and I thought I'd share some of them. But please keep in mind that these are the reasons this works FOR ME, not a prescription for anyone else.


I know what's in my food. For real: Cooking all of our meals for 30 days is a huge time and energy commitment, but the payoff is immense. I'm reminded that I can throw together something delicious on even the roughest day and that takeout doesn't have to be our default. Which also means, I decide how much and what type of salt and fat we eat, what processes by which our fruits and vegetables are grown, and how humanely our meat is raised.

I get to be the food boss: Eating this way removes some of food's power. Though I really wanted some of my wintry favorites this weekend, red wine isn't exactly oxygen. I won't die if I don't have any. These short-term "rules" make it easier to resist those cravings (yearnings?) and realize that I'm the boss, not the food. That's not to say that I never have any control over what I eat, quite the contrary. But I have less control than I'd like and this short reset gets me back on track. 

I feel damn good: This is my third go-round with Whole 30 and I can honestly say that I feel terrific once I get a few days under my belt. Yes, the first week or so is tough because I feel tired and cranky. But after a short while, my skin looks better, I have more energy, and I'm sleeping better. For some people, this happens while eating dairy, legumes, and grains. Unfortunately, I'm not always one of those people.

We still get to eat REALLY good food: Bread and cheese aren't the ONLY delicious foods in the universe. This next recipe is all the proof I need.

 

Spanish frittata | Me & The Moose. This Whole 30-compliant frittata is another fast and easy Whole 30 recipe that is on the table in minutes, requires only a few ingredients, and is interesting and delicious for the entire family. #meandthemoose #whole30 #whole30recipes #frittata #easydinner #quickdinner #dinnerrecipes #fritattarecipes

I based this recipe on Mario Batali's Tortilla Espanola from Food & Wine. After doing a lot of research on tradition recipes for this dish, I realized that they all required frying the potatoes in several cups of oil and then flipping the entire egg and vegetable structure over and over using a large plate and a cast iron pan while cooking. What?!?! Do Spanish people do this with toddlers underfoot? If so, I salute you, Spanish parents. I wasn't game to take this on, but MB's recipe uses much less oil and forgoes the flipping, proving that it can be done! I cooked this like a frittata, letting the eggs set on the side and then cooking the rest in the oven because, laziness.

Spanish frittata | Me & The Moose. This Whole 30-compliant frittata is another fast and easy Whole 30 recipe that is on the table in minutes, requires only a few ingredients, and is interesting and delicious for the entire family. #meandthemoose #whole30 #whole30recipes #frittata #easydinner #quickdinner #dinnerrecipes #fritattarecipes

Spanish frittata

1 lb potatoes, sliced into 1/8 inch thick pieces or thinner
1 large fennel bulb (about 8 oz), sliced thinly
6 scallions, chopped
1/4 cup olive oil
2 small links chorizo (4 oz), sliced
8 eggs
S/P

Preheat oven to 350. Heat your oil in a 10-inch cast iron or other oven-safe skillet over medium heat. Add the sliced potatoes and fennel and season generously with salt and pepper. Cook, stirring often to prevent browning, until the potatoes are fork tender. Cooking time with vary depending on the thickness of your potatoes, but plan for anywhere from 10-20 minutes.

While the veggies are cooking, crack your eggs into a large bowl (pausing to stir the potatoes and fennel) and whisk to combine the whites and yolks. Don’t overwhisk! These don’t need to be frothy, just combined.

When your veggies are cooked, add the scallions and cook for one minute more. Turn off the heat and let the veggies cool slightly while you slice and add the chorizo to the whisked eggs. Add the cooked veggies and stir to combine. Reheat your pan over a medium flame and dump the egg, meat, and vegetable mess back into the pan. Cook on the stovetop until the sides begin to set, about 7-10 minutes. Put into the oven to cook through, about 10-15 minutes. Check the middle with a skewer, chop stick, or popsicle stick to test for doneness.

Serve immediately or let sit out for up to three hours. This is also delicious cold!

Yield: 8-10 servings.

Spanish frittata | Me & The Moose. This Whole 30-compliant frittata is another fast and easy Whole 30 recipe that is on the table in minutes, requires only a few ingredients, and is interesting and delicious for the entire family. #meandthemoose #whole30 #whole30recipes #frittata #easydinner #quickdinner #dinnerrecipes #fritattarecipes
Spanish frittata | Me & The Moose. This Whole 30-compliant frittata is another fast and easy Whole 30 recipe that is on the table in minutes, requires only a few ingredients, and is interesting and delicious for the entire family. #meandthemoose #whole30 #whole30recipes #frittata #easydinner #quickdinner #dinnerrecipes #fritattarecipes