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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Farmer's market bread salad

What a week, friends. We're staring down the barrel of a huge house move and the world seems to be devolving into complete chaos. To combat all of this uncertainty, I'm organizing. Or, organizing as much as possible when life feels like a giant snow globe: One flick of the universe's wrist and everything that makes me feel grounded will be flying around every which way.

As someone who claims to be unsentimental about "stuff" and who has become pretty cutthroat about culling after 15 years of living in one, two, or three-room (not bedroom, room room) apartments, we still have a lot of unnecessary crap. Why do I have receipts for jeans I bought two years ago? Why are there face creams I've never used in my medicine cabinet? I'm not terribly worried about getting rid of things because we're moving to a house with plenty of space, but seriously future self: STOP BUYING PARENTING BOOKS YOU WILL NEVER READ. No one has space on their nightstands or in their brains, house or no house. 

I've also been trying to keep the food easy and nutritious since we don't have time or energy to cook anything complicated and I don't want to feel terrible after a heavy meal when we have so much to do. Enter, bread salad with fresh raw veggies from the farmer's market and a quick basil dressing. I am the queen of buying bread that looks great, forgetting about it, and realizing it's there a week later when it's hard as a rock. Bread salad is the perfect way to resurrect stale loaves and is a great alternative to leafy salads. You can make a huge batch of bread salad and eat it all week without worries about wilting. Also, I've never met a toddler who wanted to tear into a salad of leafy greens. But a salad that features bread and tomatoes and can be eaten with your fingers is a win with my kid.

A couple of notes: I tend to make this salad with heavy, thick whole grain bread, but it can easily be made with a stale baguette or something lighter. Use your discretion with the amount of dressing you add to the bread: A thicker bread will require more dressing while a lighter, airier bread will turn to mush with the same amount of liquid. The goal of adding dressing to the bread is to revitalize it with liquid without turning it into a liquid. So, start with 1/2 of the dressing and add more depending on how dense your bread is.

I like to eat this salad as is for lunch, but for dinner, feel free to add cheese, grilled chicken thighs, shredded rotisserie chicken, hard-boiled eggs, or grilled shrimp to make this into a more well-rounded meal.

 

Farmer’s market bread salad

8 oz very stale bread
2 ears corn
1 medium zucchini or other summer squash
½ large red onion
1 pint cherry tomatoes

For the dressing:
2 large handfuls of fresh basil leaves (I used about 75 leaves, or about 1 cup slightly packed)
½ cup olive oil
½ cup red wine vinegar
1 large garlic clove
2 tsp Dijon mustard
1 tsp salt

Make the dressing: Blend all dressing ingredients in a food processor until you’ve reached the desired consistency. Check for seasoning and set aside.

Chop the bread and place in a large bowl. Add ½- ¾ of the dressing (See note above to determine how much dressing) and toss. Set aside.

Chop the rest of the raw veggies and add to the bread mixture. Mix well and refrigerate for at least 2 hours. When ready to eat, drizzle with leftover dressing before serving.

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