Yellow Squash Frittata Recipes

Steps:

• In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well., Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese., In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese. , Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Steps:

• Slice squash into equal sized rounds. You can cut a bigger squash in half instead of using the small ones, if you want to.
• Saute squash in butter until tender-crisp.
• Beat eggs with the grated cheese, Italian seasoning, salt and pepper.
• Pour egg mixture over squash.
• Cook until eggs are cooked and puffy.

Steps:

• Heat the oven to the high broil setting. Set a rack in the oven 3 to 4-inches from the broiler.
• In a medium bowl toss the sliced squash with the oil, rosemary, salt, nutmeg and pepper. Lay the squash in a single layer on a cooling rack set inside a foil lined half sheet pan. Broil until the squash is golden brown on 1 side, about 8 to 10 minutes.
• Whisk the eggs, ricotta, and Parmesan together in a medium mixing bowl. Put the squash in a 10-inch nonstick, oven-safe saute pan set over medium heat. Pour the egg mixture into the pan and stir with a silicone spatula to make sure egg gets under the squash. Cook without stirring until the egg mixture has set on the bottom and begins to set on top, about 4 to 5 minutes. Put the pan under the broiler until lightly browned and puffy, about 3 to 4 minutes. Loosen the frittata from the pan by moving a rubber spatula around the edges. Slide the frittata onto a plate or other serving dish, and cut into 6 servings. Serve warm or at room temperature.

Steps:

• Heat the butter with 1 1/2 tablespoons oil in a 10-inch ovenproof nonstick skillet over medium-low heat until melted.
• Preheat the broiler, with the rack about 7 inches from the heat source. Meanwhile, whisk together the eggs, cream, and herbs until well blended. Stir in the salt, and season with pepper.
• Add the egg mixture to the skillet; cook until the bottom is set and golden, about 4 minutes. Continue to cook, gently shaking the pan occasionally, until 1 inch of the edges is almost set, about 4 minutes more. Remove from heat. Gently press the zucchini and squash on top, overlapping slightly in concentric circles.
• Broil (checking often) until golden and just cooked through in center, 1 to 2 minutes. Gently slide onto a plate with a spatula; drizzle with the remaining tablespoon oil. Garnish with whole chives.

Steps:

• Heat butter with 1 1/2 tablespoons oil in a 10-inch ovenproof nonstick skillet over medium-low heat until melted.
• Preheat broiler, with the rack about 7 inches from heat source. Meanwhile, whisk together eggs, cream, and herbs until well blended. Stir in the salt, and season with pepper.
• Add egg mixture to skillet; cook until bottom is set and golden, about 4 minutes. Continue to cook, gently shaking pan occasionally, until 1 inch of the edges is almost set, about 4 minutes more. Remove from heat. Gently press zucchini and squash on top, overlapping slightly in concentric circles.
• Broil (checking often) until golden and just cooked through in center, 1 to 2 minutes. Gently slide onto a plate with a spatula; drizzle with remaining tablespoon oil. Garnish with whole chives.