Summer Squash Frittata
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This dish is a wonderful way to cook using what you’ve already got on hand. Simply sauté garden-fresh zucchini, summer squash, and onions, then whisk in lightly beaten eggs and sour cream. The result is a light (yet substantial) and moist frittata that’s chock full of healthy veggies. A sprinkling of fresh basil adds a hint of sweetness and a taste of summer with each bite. This frittata is fantastic warm or cold and can be served with tomato sauce or salsa.
Ingredients
- 3 tablespoons butter
- 2 small zucchini, chopped into 1/2-inch cubes (about 2 cups)
- 2 small summer squash, chopped into 1/2-inch cubes (about 2 cups)
- 1 small onion, coarsely chopped (1/2 cup)
- 12 large eggs, lightly beaten
- 1/2 cup sour cream
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground pepper
- 1/3 cup chopped fresh basil leaves
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