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Summer Squash Frittata

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Delicious frittata spiked with flavors of summer – squash and basil. Perfect for breakfast, brunch, dinner, or a poolside snack.

Ingredients

Scale
  • 2 lbs summer squash
  • Salt
  • 
Green onions(healthy fistful chopped)
  • Basil leaves(fistful again)
  • 2 garlic cloves
  • 
4 eggs
  • 
1/4 Cup oil
  • 
1 Cup flour
  • 
2 tsp. baking powder
  • 1/2 Cup Parmesan cheese, grated

Instructions

  1. In the main bowl of a food processor, grate about two pounds of summer squash. Put the squash in a colander and lightly salt. Leave to drain, and put the chopping blade in the food processor. Add a healthy fistful of onions and the leaves from a bunch of basil. Toss in a couple garlic cloves, and pulse until well chopped.
  2. In a big bowl, mix a cup of flour with a couple teaspoons of baking powder and a half cup of grated parmesan or pecorino romano cheese.
  3. Lightly beat four eggs and a quarter cup of oil (if you’re feeling decadent and there are no vegetarians in the crowd, add a couple spoonfuls of bacon grease).
  4. Put the grated squash in a thin clean dishtowel or heavy duty paper towel and squeeze out excess liquid.
  5. Combine all the ingredients in the big bowl. You should have a thick, fragrant batter. Pour the batter into a greased 13×9 baking pan and sprinkle a little more cheese on top. Bake at 375 degrees until golden, about 30-45 minutes (it depends on the moisture left in the squash). When cool, cut into squares and serve.

Find it online: https://theturquoisetable.com/summer-squash-frittata/