Congratulations on surviving your first week to everyone who headed back to school and work this week! Getting back into the swing of things and adjusting to new schedules can be hard, but I have faith that we’ll all adapt! This week was super busy for me, mostly trying to figure out how to balance working full days on Monday and Wednesday with school work. I had planned on making something more elaborate for you guys, but instead I’m sharing what I like to call a “nothing in the fridge” easy weeknight meal.
It’s no secret that I’m not the biggest egg fan, but I do love eggs in pie form, whether it be a quiche or frittata. I think I just like the “stuff” to overwhelm the egg. Even better if it has crust! Frittatas are incredibly easy and versatile. Because of that, this is more of a method than a recipe. You can change the vegetables, add or subtract cheese, and add more eggs. This is your egg vehicle – so use up those veggies that are on their last legs!
For this squash frittata I used: 3 eggs, 2 yellow squash, 1/2 jalapeno (seeds removed), 1/2 Vidalia onion, 3 skim milk cheddar singles, a few splashes of skim milk, salt, pepper, hot sauce, and a sprinkle of mozzarella cheese.
Frittatas do require one piece of special equipment — a cast iron skillet. You could likely use another type of oven safe skillet, but I don’t have experience with anything other than cast iron.
Begin by preheating your broiler. Heat your skillet over medium/medium-high heat. You can use a little olive oil spray or the real deal. Thinly slice the onion and cook them until they are soft and have a caramel color. Stir to prevent sticking.
Slice up two squash and half of a jalapeno – don’t forget to remove the seeds!
Add them to the skillet and continue to cook. I added some salt and pepper as well.
Combine three eggs and a splash or two of milk. No technical measurement – do it like you’re making scrambled eggs. I also added a couple dashes of hot sauce, salt, and pepper.
Break up the cheese slices and whisk.
When the squash is soft, carefully pour the egg mixture into the skillet. I like to stir it around a little just so everything is evenly settled.
Pop the skillet in the oven and allow it to broil for about 5 minutes, or until firm.
Top with a little shredded mozzarella and stick it back in the oven. Broil until the cheese melts.
Cut like a pie and serve!!
This is great for breakfast, lunch, or a quick dinner!!
2 yellow squash
1/2 jalapeno (seeds removed)
1/2 Vidalia onion
3 slices skim cheddar slices
Sprinkle of mozzarella
Olive oil or spray
Dash of hot sauce
Preheat the broiler.
Heat a cast iron skillet sprayed or coated with olive oil over medium/medium-high heat.
Thinly slice onion and add it to the skillet. Stir and cook onion until soft and caramel in color. Slice the squash and jalapeno and add to the skillet. Sprinkle with salt and pepper. Cook until soft.
Whisk 3 eggs, a couple splashes of milk, torn cheese slices, salt, pepper, and a couple dashes of hot sauce. Pour the eggs into the skillet and stir.
Place the skillet in the oven and broil for about 5 minutes or until firm. Remove from oven and sprinkle with mozzarella cheese. Place the skillet back in the oven until the cheese melts.
Remove from the onion and slice like a pie.
Serve for breakfast, lunch, or dinner!