Zucchini and summer squash frittata

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.

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. 

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!

Zucchini and summer squash frittata

Time: 30-35 minutes, mostly active
Yield: 6-8 servings, depending on what meal you're eating this for and what you're having with it.

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
2 cups shredded Gruyere, Gouda
½ cup panko breadcrumbs
¼ cup grated Parmesan
2 large garlic cloves, minced
1/2 tsp kosher salt, divided
A few cracks of black pepper

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 1/4 tsp 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 8-10 minutes, until the edges of the eggs begin to set.

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

Put in the oven and bake, uncovered, until the eggs are set in the middle, about 12-15 minutes. If the panko topping starts to brown, cover it loosely with tin foil until the eggs are cooked.

Spanish-inspired potato, fennel, and chorizo 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

This easy frittata is inspired by the perfect Tortilla Espanola, but is a) easier; b) faster, and c) includes more stuff. Oh, and it happens to be dairy and gluten-free.

Take me to the recipe!

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-inspired potato, fennel, and chorizo frittata

Time: 30-45 minutes, half active, half hands-off
Yield: 6 adult servings

1/4 cup olive oil
1 lb potatoes, sliced into 1/8 inch thick pieces or thinner
1 large fennel bulb (about 8 oz), sliced thinly
1/2 tsp salt
1/4 tsp black pepper
6 scallions, chopped
2 small links chorizo (4 oz), sliced OR 1 package of soyrizo
8-12 eggs, depending on how large your pan is or how much filling you use

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 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 8 eggs and whisk to combine the whites and yolks. Don’t overwhisk! These don’t need to be frothy, just combined.

Once your potatoes and fennel are tender, add the scallions and cook for one minute more.

Add the chorizo and stir just to distribute.

Top with the eggs. If the eggs don’t come up at least 3/4 of the way to to the top of the veggies, crack a few more, whisk, and add to the pan.

Cook on the stovetop until the sides begin to set, about 7-10 minutes. Put into the oven to cook through, about 10-12 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!