|Zucchini Arugula Yellow Squash Frittata|
3-4 tablespoons extra virgin olive oil
2 small zucchini
2 small yellow squash
3 garlic cloves, minced
2 cups baby arugula
Kosher salt and pepper
Pinch red pepper flakes
1/2 teaspoon dried oregano
8 large eggs
1/2 cup Romano or Parmesan Grated cheese
1/2 - 1 cup grated Fontina cheese
Preheat the oven to 375° F. Butter a baking pan on all sides
Sauté the zucchini and yellow summer squash in olive oil in a large skillet over medium-high heat for 10-14 minutes or until the vegetables are partly golden. Do not overcrowd the pan if you want to avoid watery vegetables. (Cook in 2 skillets or cook in 2 batches). Add the garlic, arugula, season with salt and pepper; add red pepper flakes and oregano cook for a minute. Transfer to buttered pan.
Beat eggs in a bowl and season with salt and pepper. Add the cheeses, mix again. Pour egg mixture over the vegetables. Bake 18-25 minutes until just golden on top. Serves 4.
If you like a cheesier frittata, add additional grated cheese on top and place under broiler for about 2 minutes after baking. This frittata can be served as Tapas, appetizer, side dish, or even an entrée with a side salad