Frittata! Making a frittata for dinner is so freaking easy. You just saute the vegetables or meat you want, toss on some tasty cheese, whip up eggs with milk, season and pour over the whole thing. It’s just such a fast and really flavorful, filling meal. I started my recipe based on Kalyn’s Kitchen’s Garden Veggie Frittata recipe, but added some other things at the end.
- 1 yellow summer squash – chopped into small pieces
- 1 onion – diced
- bunch of fresh chives
- 3 fresh pieces of mozzarella – chopped into small pieces (about 2/3 cup)
- 5 whole eggs
- 3 egg whites
- 1/4 cup milk
- fresh tomatoes – sliced
Saute onion and summer squash in a cast iron skillet with a little olive oil. After vegetables are soft, toss on chives and season with salt/pepper. Whip up the eggs and milk. Toss the cheese on the top of the chives and then pour on the eggs, all while on the stove top cooking. Continue cooking until the eggs get cooked a bit. When soft, but not totally cooked, lay slices of tomatoes right on top over the whole frittata. Bake in the oven at 350 for 5-10 minutes until cooked through. Finish under the broiler to get some brown color on top.
Notes: Very nice. The fresh tomatoes on top were a great addition. Serve with a nice big fresh salad for a great dinner!
Servings: 8 slices