frittata with summer squash

so, it’s a frittata kind of summer… this time we made it with yellow zucchini / summer squash and lots and lots of herbs (basil and mint). ah, i’m not really poetic tonight. also, a really good movie (maverick) is on. talk soon, stay hungry, stay foolish, friends. xx
frittata with summer squash
ingredients:
12 eggs (make about 1 large pan, i know, it’s a loooot)
2 yellow zucchini / summer squash
1 bunch basil, coarsely chopped
1 handful mint leaves, coarsely chopped
1 tsp. fleur de sel
1 drop harissa
1 pinch freshly ground black pepper
1 tbsp. olive oil
1 garlic clove
directions:
cut the squash into fine stripes of about 0.5cm each. finely chop the garlic. heat 1 tbsp. olive oil in a skillet, then throw in the squash and fry a couple of minutes until golden brown. add the garlic and fry a bit more. in a bowl, add all the eggs and mix to combine well. season with fleur de sel, freshly ground black pepper and harissa. pour the egg mix into the pan over the squash. add the herbs. stir to combine everything for a bit at the beginning, then let sit until the top of the frittata already starts to turn solid at the corners. place the skillet in the preheated (at 180 degrees f / 350 c) oven and bake for about 20 minutes, until the frittata is set and golden-brown (the corners have to lift slightly from the pan). serve warm or cold.
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