When there are vegetables waiting without purpose in your fridge, a frittata is always a great way to go. You can use essentially any veggies you like and it’s great for breakfast or dinner. Plus college kids like us always appreciate low cost recipes.
Here each ingredient is given individual attention, perfectly cooked before being tossed together and baked into the final product. I’ve used sausage, a perfect addition, but like I already said, just about any substitution would work here.
Squash & Potato Frittata
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1/2 pound mild country pork sausage
- 1-1/2 pounds potatoes, thinly sliced
- 1 large onion, halved and thinly sliced
- Olive oil
- 6 eggs
- Freshly ground black pepper
- 1 cup grated Cheddar
Combine the zucchini and squash with 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes. (The salt will remove some excess moisture.)
Preheat the oven to 350°F.
Meanwhile, cook sausage in a non-stick, ovenproof skillet, crumbling into bite-sized pieces as you stir. Using a slotted spoon, transfer the sausage to paper towels but leave some grease (about 2 tablespoons) in the pan.
On medium-low heat, add to your skillet the potatoes and onion. Cook, flipping and stirring occasionally, until the potatoes are soft, about 20 minutes. Increase the heat to medium-high and continue cooking, tossing occasionally, until the potatoes are are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.
Using a paper towel, pat dry the zucchini and yellow squash. Adding some oil if needed, saute over medium-high heat, until just tender, about 4 minutes. Remove with a slotted spoon. Keep the skillet over the heat.
Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini, yellow squash, sausage, and cheese.
Add enough oil or cooking spray to the skillet to lightly coat the bottom. Pour in the egg mixture, reduce the heat to medium-low, and cook without stirring until the bottom is set, about 10 minutes.
Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 minutes.
Place a serving plate on top of the skillet and carefully invert. The frittata should fall out of the pan. Cut into wedges and serve.