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This Yellow Squash Frittata was Yummy! I used the creme fraiche (made from scratch). Served the squash dish with a roll of buttered lefse. A real treat.
Very nice frittata recipe. It has all kinds of possibilities and variations that can be made. Thanks for a good breakfast or lunch recipe. I served it with fresh bread and watermelon. Carole in Orlando
My husband loves squash so he made this for himself today. He also followed PaulaG's lead and sauteed the squash till crisp-tender instead of boiling it. It's also better cut into rings instead of diced small, for texture. He used egg subsitute and omitted the cheese to knock off all that cholesterol, so this was much healthier. This made a delicious satisfying brunch for him.
I tagged this recipe knowing that it was one of your adoptees and you hadn't made it yet. I would never have made this as written. It is my belief, and only my belief, veggies in a frittata should be crisp tender. Hope you don't mind that I took some liberty with this recipe. I sliced the squash thin and added some green onions and red bell pepper. Cooked the onion and bell pepper for a few minutes in a lightly buttered cast iron skillet, added the squash and cooked to wilt. Poured the eggs mixture of egg substitute mixed with 1 tablespoon crème fraiche, black pepper and Italian seasoning over the veggies. Cooked, lifting egg to allow the uncooked portion to go to the bottom of the pan. When eggs were almost set, I topped them off with freshly grated parmesan cheese and placed under the broiler for a few minutes to melt the cheese. The family enjoyed this served with fresh biscuits.