Seasonal Recipe: Quick Skillet Frittata

I’m always hunting for easy breakfast ideas. I made this quick skillet frittata (well, it’s more like an omelet with no cheese) one morning and it’s become one of my favorites this season. It works with any summer squash including zucchini or patty pans. Today I used zephyr squash from Hardin Farms.

Quick Skillet Frittatasquashegg

Servings: 1

1 or 2 eggs
1/3 cup grated fresh summer squash or zucchini
2-3 Tbsps olive oil, enough to coat the pan well
Sea salt & pepper, to taste

In a small skillet over low to medium heat, add olive oil. Scramble eggs in a bowl while oil is heating. Add grated squash to eggs and mix well. Once oil is shimmering in the pan (don’t let it get too hot), pour egg mixture into skillet. The egg will puff up along the edges and get fluffy. Let cook for 3 minutes or so until the edges are light brown and the middle is almost set. Flip and cook for another 2-3 minutes until light golden brown.

Serve hot with avocado slices, fresh berries, or roasted sweet potatoes for a filling and healthy breakfast!


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