spinach and summer squash frittata
Recipe type: breakfast, eggs
Serves: 4
  • 1 heaping handful of spinach, coarsely chopped
  • 1 yellow summer squash, thinly sliced
  • 1 small purple onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons olive oil
  • 5 eggs
  • 3 tablespoons chopped fresh basil
  • ½ cup Parmesan cheese, shredded (or chopped pine nuts if avoiding dairy)
  • ¼ teaspoon sea salt (increase to ½ teaspoon if using pine nuts)
  • ½ teaspoon black pepper
  1. Preheat the oven to 400 degrees.
  2. In a large skillet, drizzle 1 teaspoon olive oil and add sliced squash, onion, and garlic. Cook over medium heat for 3 minutes.
  3. Add chopped spinach, stir to combine, cover, and let cook for another 10 minutes.
  4. Remove from heat and drain on a plate lined with a paper towel.
  5. In a medium bowl, beat eggs and then add basil, cheese, salt, and pepper and stir until well blended. Add cooked veggies to the egg mixture.
  6. Spray the other teaspoon of olive oil in the skillet and warm it over medium heat. Once it’s hot, pour in the veggie-egg mixture and let it cook for 6-7 minutes or until the edges start to brown.
  7. Transfer the skillet to the oven and bake for 5 more minutes.
  8. Serve immediately or at room temperature.
Recipe by The Naked Avocado at https://nakedavocado.com/2013/07/spinach-and-summer-squash-frittata/