Spiralized Summer Squash Caprese Frittata

Spiralized Summer Squash Caprese Frittata

9This is such an easy, pretty, summery meal that’s perfect any time of the day!  The spiralized zucchini and yellow squash make up lots of the bulk that normally I’d fill with sausage and potatoes (like in this frittata).  This version is so much lighter, but just as satisfying. 

Is there anyone out there who doesn’t love the tomato, basil, and mozzarella combo?  It’s a match made in heaven, and this frittata highlights the flavors perfectly.  The tomatoes get sweet and tangy because they cook on top of the eggs. 

Sometimes I use milk in my egg dishes, and sometimes I don’t.  The reason I decided to this time is because milk makes the eggs a little creamier.  Since the rest of the frittata is mostly veggies (and a little cheese), I thought the milk was a nice addition.

This whole thing can be made in about one hour, and you can make it ahead of time.  You can eat it hot or at room temperature. 

This is the spiralizer I use.  This is the skillet I use. 

 

 

Total Time:  1 hour

Serves:  10

Difficulty Level:  Easy

 

Ingredients

2

2-3 tablespoons of extra virgin olive oil

2 small or 1 large zucchini, spiralized

3 small or 2 medium yellow squash, spiralized

Salt and pepper

18 extra large eggs

1 cup milk

8 ounces low moisture, part skim mozzarella cheese, grated

½ cup fresh basil leaves, cut into chiffonade

1 tablespoon garlic powder

3-5 Roma tomatoes, sliced about ½ inch thick

Cooking spray

 

Directions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Add olive oil to a large cast iron skillet over medium heat. Once the oil starts to heat up, add the spiralized zucchini and squash.  Sauté for about 8 minutes, turning every few minutes to cook evenly.
  3. Meanwhile, crack the eggs into a large mixing bowl. Use a fork to pierce the yolks.  To the eggs, add a little more salt and pepper, the milk, grated mozzarella cheese, basil leaves, and garlic powder.  Whisk everything together until well incorporated.
  4. Once the zucchini and squash are about half cooked, spread them out evenly in the skillet. Carefully pour the egg mixture evenly over the zucchini and squash.
  5. Do not stir, but allow the frittata to cook for about 6-8 minutes, until the edges of the eggs have started to set.
  6. Carefully arrange the Roma tomatoes on top of the eggs. Mist them with cooking spray, and sprinkle with a little bit more salt and pepper.
  7. Put the frittata in the oven, and bake at 425 degrees Fahrenheit for about 25 minutes (or until the eggs have completely set). Ovens can vary, so I recommend watching the frittata closely after about 20 minutes.

 

 

 

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