All Recipes, Breakfast, Vegetarian

Yellow Squash Frittata With Fresh Peas

June 30, 2011
Yellow Squash Fritatta

I told you it was squashy recipe week! I’ve still got a few summer squashes left in my fridge so I have to think of creative ways to use them. (My mom has a garden full of these so I got to take a bunch home!)  I can’t wait to have a garden of my own someday when I have a yard… It would be really cool to have a butt-load of veggies on hand! For now I will stick with my potted basil, rosemary, parsley and cherry tomatoes that will fit on my front porch.

I was craving eggs for dinner last night so this is what I came up with- Yellow Squash Frittata! I threw some peas in there too because I had some fresh ones form my mom’s garden as well! Have you ever had fresh peas- right from the pod? Delicious! They have such a strong fresh flavor- I added a few uncooked peas to my regular pasta sauce the other day for lunch, and the pea flavor was so strong throughout the whole pasta dish! yummm.

Yellow Squash Frittata With Fresh Peas

Ingredients:

  • 4 Eggs
  • 1 Medium yellow summer squash
  • A handful of fresh peas, (I used about 6 pods)
  • Olive oil spray
  • 2 Tbs milk
  •  Garlic Salt, Pepper
  • Your favorite grated cheese to put on top- if your heart so desires.

To Do:

Grate the squash like the picture above.

Throw the squash, the peas and seasonings into a lightly sprayed non-stick pan. Saute the veggies until soft and they start to brown slightly.

Meanwhile, whisk the eggs and milk together in a bowl, season with any additional seasoning you like or throw some grated cheese inside while you stir.

When the veggies are done, spread them out evenly on the pan and pour the eggs over everything.

Cook it like an omelet, flip, and serve in ‘pizza style’ cuts, because it’s cool.

Tips for making a successful omelet: (Which I learned from my friends Greg a looonng time ago)

Once you pour the egg mixture in a pan, let it cook for a bit, then lift the sides up with you spatula while tipping the pan, allowing the remaining runny uncooked eggs to run underneath. Do this on all sides until there is no more runny eggs left.

When you are ready to flip, you can either be daring and flip it in the air (I’m too chicken, I don’t like omelet all over my stove and floor thank you) OR what I do is put a glass plate over the top of the pan, hold it in place and turn the entire pan over so the omelet is now face down on the plate.

Slide it off back into the pan, uncooked side down, and Viola!  You have yourself a perfect omelet or frittata!

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