Summer Squash Frittata

Name: Summer Squash Frittata
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 lb. summer squash; 8 large eggs; 4 oz. Gruyère cheese, shredded; 3/4 c. milk; 2 green onions, thinly sliced; 10-inch oven-safe nonstick skillet

By The Good Housekeeping Test KitchenPublished: Jun 26, 2017

Danielle Occhiogrosso

Yields:

Total Time:

35 mins

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Your favorite summer vegetable gives this cheesy frittata a pop of color.

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Ingredients

1 1/2 lb. summer squash
8 large eggs
4 oz. Gruyère cheese, shredded
3/4 cup milk
2 green onions, thinly sliced
10-inch oven-safe nonstick skillet

Directions

1. Step 1Heat oven to 375°F. Thinly slice 2 green onions. Set aside.
2. Step 2Thinly slice 1 1/2 pounds summer squash. Toss summer squash with 1⁄4 teaspoon salt and let stand 10 minutes.
3. Step 3Shred 4 ounces Gruyere cheese. Whisk together with 8 large eggs, 3/4 cup milk, and sliced green onions.
4. Step 4Gently squeeze the summer squash very dry.
5. Step 5Heat 10-inch oven-safe skillet on medium. Add egg mixture. Stir in squash. Cook, stirring occasionally, for 2 minutes or until the bottom begins to set. Cook, without stirring, for 3 minutes.
6. Step 6Whisk together eggs, cheese, milk, green onions and 1⁄4 teaspoon each salt and pepper. Heat 10-inch oven-safe nonstick skillet on medium. Add egg mixture. Stir in squash. Cook, occasionally stirring and pulling back edges, 2 minutes or until bottom begins to set. Cook, without stirring, 3 minutes.
7. Step 7Transfer skillet to the oven and bake 20 to 25 minutes or until set.