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The best thing to pair and share with Summer Squash Frittata
Ingredients
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Frittata Ingredients
Method
Cooking Instructions
Prepare the Vegetables
Slice the summer squash into thin rounds. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the squash, season with salt and pepper, and sauté until tender, about 5-7 minutes. Remove from heat and set aside.
Mix the Egg Base
In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Stir in the grated parmesan cheese.
Combine and Cook
Preheat the oven to 375°F (190°C). In the same skillet, add the remaining tablespoon of olive oil and pour in the egg mixture. Scatter the sautéed squash evenly over the top. Cook on the stovetop for about 3 minutes until the edges begin to set.
Bake the Frittata
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and lightly golden on top.
Serve
Remove from the oven and let cool slightly. Serve warm, topped with fresh arugula and a drizzle of romesco sauce.