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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Roasted pear and yellow squash puree

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Potty training has (haltingly) begun. And so I've renewed my commitment to vegetables and good fats in M's diet. To, ahem, keep things moving. 

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Even though he's well out of the puree stage, I still like to whip up some seasonal fruit and veggie purees when we have produce that's about to turn. Plopped into a pouch or mixed with some yogurt, they make a great snack and are sometimes the only way to get a largish amount of vegetables into M at once. ALSO, I like to use purees as dipping sauces for whole grain waffles and pancakes in lieu of syrup. It's a fun and sweet way to skip the concentrated sugar at breakfast and focus on the good stuff instead.

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A couple of notes: Roasting is always my preferred cooking method because I think it intensifies the flavor of fruits and vegetables more than steaming does. In this recipe, we're not looking for much color, so keep an eye on it. Also, powdered ginger works here, but fresh is best.

 

Roasted pear and yellow squash puree

4 medium pears
1 medium yellow squash
2 Tbsp olive oil, divided
¼ tsp fresh ginger (or slightly less powdered ginger)

Preheat oven to 375. Wash and roughly chop the pears and squash. Toss with 1 Tbsp olive oil and roast for 15 minutes until the produce is soft and fragrant, but not yet browning.

Place the pears and squash into a blender or food processor. Add the remaining Tbsp of olive oil and the ginger. Puree until you've reached your desired consistency.

Yield: about 2 cups of puree.

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