A frittata, taking full advantage of summer produce, perfect for a lunch or light dinner.
Warm weather means trips to the local farmer’s market to stock up on fresh summer produce like yellow squash and zucchini. These vegetables are so versatile they can lend themselves to many different dishes. They’re perfect sauteed and added to a light pasta, or mixed up with chicken in a stir-fry. But the way I love it the most? In a frittata. Frittatas are one of those great go-to dishes that are ideal for a light summer dinner, or to get a week’s worth of lunches made in one fell swoop. Once you have a basic recipe, you can mix and match the ingredients you add in, using up farmer’s market bounty, leftovers from your fridge, or favorite flavors of your family.
Since this is the season for squash and zucchini, and we had a lot of it from a recent trip to the farmer’s market, I added them to this most recent frittata. Also cheese. Because, well, cheese. If I can add cheese to a recipe, I will. Cheese is one of my happy places, no doubt. And this time, to add a little bit of salty crispness to the frittata, I added some frizzled bits of Canadian bacon from the folks at Jones Dairy Farm.
I love this Canadian bacon, so easy to use in a variety of recipes, and easy to find (even Costco has large packages of it). It’s great in breakfast sandwiches, stir fries, and, of course, this frittata. I might have swiped a few from the dish after they came out of the pan.
I mean. They’re all crispy, and juicy, and just bursting with flavor.
You totally would have done the same.
Just a few minutes of hands-on work, and 45 minutes in the oven, and you’ll have the easiest Summer supper yet. Or a week’s worth of lunches if your kids ::coughcough:: don’t like zucchini either.
This recipe was created as part of my ongoing relationship with Jones Dairy Farm. The last recipe I made for them was a delicious sundae using their cherrywood smoked bacon. You can find the recipe right here.
Tomorrow? We drink.
Recipe courtesy of Cate O’Malley
1 small yellow summer squash, peeled, sliced, and diced
1 small zucchini, sliced and diced
1 small onion, chopped
1 cup shredded Cabot cheddar (I use the Farmhouse Reserve)
1/2 cup milk
6 oz Jones Dairy Farm Canadian bacon, cut into bite size pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
extra virgin olive oil
Preheat oven to 375.
Spray a medium sized skillet with non-stick spray and add the Canadian bacon pieces and cook for approximately 1-2 minutes each side just until it gets brown and slightly crispy. Remove the bacon from the pan and set aside. Put 1 tablespoon of extra virgin olive oil in the pan and add the squash, zucchini, and onion. Cook 3-4 minutes, or until softened.
Transfer the mixture to a 9-in. pie plate coated with cooking spray. Add the Canadian bacon.
In a medium sized bowl, whisk the eggs, milk, salt, and pepper. Pour into pie plate. Top with the Cheddar cheese, and then with a sprinkle of Parmesan cheese.
Bake, uncovered for 45-50 minutes, or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.