Recipe of the Month: June 2014

Zucchini Tomato Frittata


1 tablespoon butter
1 small Vidalia onion
1 large zucchini
2-3 medium yellow squash
8 large eggs
¼ cup milk
¾ cup shredded white cheddar cheese
1 tomato



Wash 1 large zucchini and 2 medium yellow squash. Cut the zucchini and yellow squash into thin slices. Put the slices back into the colander. When all of the zucchini and squash have been sliced, take the slices to the cooking station. Have an adult thinly slice the tomatoes.

Grate ¾ cup white cheddar cheese. Put the shredded cheese into a bowl. When you have ¾ cup shredded cheese, take it to the cooking station.

Peel 1 vidalia onion. Cut the onion in half. Grate the onion using the box grater. When the onion is completely grated, take it to the milk and egg station.

Crack 8 eggs and put them in the bowl. Whisk the eggs. Add ¼ cup of milk. Stir in grated cheese and some salt and pepper. Take the egg, milk, and cheese mixture to the cooking station.

Melt 1 tablespoon butter in the skillet. Add the grated onions and the sliced zucchini and squash. Cook the vegetables until they are soft (about 10 minutes). Spread the cooked vegetables evenly over the bottom of the skillet. Lay the tomato slices evenly over the other vegetables. Carefully pour the egg mixture over the vegetables. Cook until the eggs on the edges are cooked but the middle is still wet. Get an adult to carefully take the pan to the oven to finish cooking. The frittata will be finished when the eggs are cooked- about 10-12 minutes in the oven.


One thought on “Recipe of the Month: June 2014

  1. Jennie says:

    This is a GREAT way to use up lots of squash and eggs. Yes, all of that squash and 8 eggs fit into one skillet. We dolled it up with some garlic, pesto and salt. It was an easy and elegant main course. Yum.

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