Get ready to elevate your brunch game with this vibrant Sunburst Squash Zucchini and Tomato Frittata! Bursting with the fresh flavors of summer vegetables and the creamy richness of sheep's milk cheese, this Italian-inspired dish is not only a feast for the eyes but also a wholesome delight for your taste buds. Whether you're hosting a weekend gathering or simply treating yourself to a delicious meal, this frittata is quick to prepare and guaranteed to impress. Dive into this recipe and discover how easy it is to create a culinary masterpiece that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 cup cherry tomatoes, halved
- 6 eggs
- 1/2 cup sheep's milk cheese, crumbled
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C), positioning a rack in the middle of the oven.
- Wash and dice the zucchini and yellow squash into uniform small cubes, approximately 1/2 inch in size to ensure even cooking.
- Halve the cherry tomatoes, ensuring they are clean and dry to prevent excess moisture in the frittata.
- Crack the eggs into a large mixing bowl, whisking them thoroughly until well combined and slightly frothy.
- Crumble the sheep's milk cheese and fold gently into the whisked eggs, adding salt and freshly ground black pepper to taste.
- Heat a 10-inch oven-safe skillet over medium heat, adding a generous drizzle of olive oil to coat the bottom and sides.
- Sauté the diced zucchini and yellow squash for 3-4 minutes until they begin to soften and develop light golden edges.
- Add the halved cherry tomatoes to the skillet, cooking for an additional 1-2 minutes.
- Pour the egg and cheese mixture evenly over the vegetables, ensuring they are well distributed.
- Cook on the stovetop for 3-4 minutes until the edges of the frittata begin to set.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes until the center is firm and the top is lightly golden.
- Remove from oven and let rest for 2-3 minutes to allow the frittata to set completely.
- Slice into wedges and serve immediately, garnishing with fresh herbs if desired.
Tips
- Prep Ahead: To save time, you can wash and chop the vegetables a day in advance. Store them in the refrigerator to keep them fresh.
- Cheese Variations: While sheep's milk cheese adds a unique flavor, feel free to experiment with other cheeses like feta or goat cheese for a different twist.
- Vegetable Substitutions: Don’t hesitate to mix in other vegetables you have on hand, such as bell peppers or spinach, to customize your frittata.
- Cooking Technique: Ensure your skillet is well-oiled before adding the vegetables to prevent sticking and to achieve that perfect golden crust.
- Serving Suggestions: This frittata is delightful on its own, but you can also pair it with a light salad or some crusty bread for a complete meal.
- Storage: Leftovers can be stored in the refrigerator for up to three days. Reheat gently in the oven or microwave for a quick and satisfying meal.
Nutrition Facts
Calories: 240kcal
Carbohydrates: 7g
Protein: 17g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 330mg
