Rustic Summer Squash Frittata

Little Love does not like summer squash, so I don’t buy squash that often, but I have really been craving it recently.  I tried to come up with something I could make that she might eat and then I remembered she likes frittatas.  She won’t eat the inside, but she will eat the “crust” as she calls it.

This is so yummy that I have been making one per week to have as a quick high protein snack. 

Rustic Summer Squash Frittata

Enjoy this delicious frittata hot, warm or cold.  It makes a wonderful side dish, light meal and/or a great snack. 

Equipment: Large Bowl, Cutting Board, Knife, Standing Grater, Round Pie Dish

·      3 medium size summer squash, halved and sliced

·      5 pastured or organic eggs (See Resources)

·      1 cup grated raw cheddar cheese

·      ½ teaspoon Celtic sea salt (See Resources)

·      A few sprigs of fresh thyme, leaves only

·      Fat of choice to grease pan (I use pasture butter)

1.    Preheat oven to 350 degrees F.  Grease pie dish with fat of choice, set aside.

2.   Prep squash - wash, remove ends, cut in half and slice about ¼” thick, keep it "rustic" ... there is no need for perfect slices or chunks, cut it however you'd like.  Set aside.

Summer Squash and Lime Thyme

3.   Crack eggs into bowl, whisk with a fork to combine.  Add squash pieces into the egg mixture. 

4.   Grate cheese.  Add cheese to the egg mixture.

5.    Add sea salt and fresh thyme leaves to the egg mixture.  Gently stir to combine.  Pour into greased pie dish.

Excuse the lighting, I don't have the best lighting in my new place.

6.   Bake for 25-30 minutes or until top becomes golden brown. 

7.   Let sit for 5-7 minutes before cutting. 

8.   Serve immediately or store in the refrigerator for later. 

Yield: About 8 slices.  


This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Full Plate Thursday @ Miz Helen's Country Cottage, and Simple Lives Thursday @ A Little Bit of Spain in Iowa.