Summer Squash and Herb Frittata
Summer squash and eggs make a lovely pairing, and this is a easy, elegant way to do it.
2 large summer squash, grated
a smattering of fresh herbs, minced (I used basil, oregano, and parsley)
sea salt and fresh ground pepper
3 T. extra virgin olive oil
6 eggs, from pastured happy hens
½ C. freshly grated parmesan cheese
Salt the grated squash in a colander, and allow it to sit in the sink for about 20 minutes. Then, rinse briefly and squeeze the squash out well. Heat half of the olive oil in a 10 inch cast iron skillet, and cook the squash over medium low heat, until it is golden and nicely dry. Remove the squash from the pan, set aside, and wipe the pan clean. Preheat the broiler.
Return the pan to the stovetop and heat the oil. In a clean bowl, beat the eggs with salt and pepper, and add the remaining ingredients. Then, stir in the cooked squash. When the oil in the pan is hot, pour the egg mixture in. Allow the eggs to cook on the stovetop until they begin to solidify, and you can slip a rubber spatula under the frittata to loosen it slightly. When you’ve achieved that, move the frittata under the broiler and finish cooking it there until golden.
Remove the frittata from heat, cool it slightly, and then invert the pan over a plate before serving. This delicate frittata is great with roasted potatoes, and a slice of homemade bacon.