Summer Squash Frittata Recipe

Sauté Vegetables

In a skillet, heat olive oil over medium heat. Add summer squash, onions, bell peppers, and kale. Season with salt and pepper. Sauté until vegetables are tender, about 5-7 minutes.

Mix Eggs

In a bowl, whisk together eggs and milk. Season with salt and pepper.

Combine and Cook

Pour the egg mixture over the sautéed vegetables in the skillet. Cook on low heat until the edges start to set, about 5 minutes.

Bake

Transfer the skillet to a preheated oven at 350°F (175°C) and bake for 15-20 minutes, or until the center is set.

Make Roux

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes.

Add Milk and Tomato

Gradually whisk in milk and smoked tomato puree. Cook until thickened.

Add Cheese

Stir in cheddar cheese until melted. Season with salt and pepper.

Fry Leeks

In a skillet, heat oil over medium heat. Fry the leeks until golden brown and crispy. Drain on paper towels.

Prepare Salad

In a bowl, combine mixed greens and cucumber. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper to taste.

Mix Dry Ingredients

In a bowl, mix flour, baking powder, baking soda, and salt.

Cut in Butter

Add cold, cubed butter and mix until crumbly.

Add Buttermilk

Stir in buttermilk until just combined. Do not overmix.

Bake

Scoop dough onto a baking sheet and bake at 425°F (220°C) for 12-15 minutes until golden.