Jen's Zucchini and Summer Squash Frittata

This is one of my favorite ways to use up the leftovers from my summer saute of zucchini and summer squash. Frittatas are great for breakfast, lunch or dinner and can be made with so many different ingredients. Plus they are super quick and easy to throw together.

Here's my simple version:

Jen's Zucchini and Summer Squash Frittata

(serves 2-3)

1 1/2 - 2 cups leftover sauteed zucchini and summer squash (recipe here)
2 large eggs
2 egg whites (or just use a total of 4 large eggs, if desired)
2 T (heaping) reduced fat parmesan cheese (or regular)
Kosher salt, to taste
Fresh ground black pepper, to taste
Basil, for garnish

Using a small cast iron skillet or oven-proof skillet, spray liberally with cooking spray or rub all over with a little olive oil.
Heat skillet over medium heat. Add the leftover zucchini and summer squash and heat for about a minute or so.
Meanwhile, whisk together the eggs, egg whites and parmesan cheese. Season egg mixture well with salt and pepper.
Gently pour egg mixture over the vegetables and let cook for about 2 minutes (do not stir) or until the top is almost set (it's ok if the egg is still a little runny on top). Sprinkle top with basil.
Turn oven to LOW broil setting.
Remove skillet from heat and place in the oven. Broil for 2-3 minutes until the top is slightly golden brown. Remove from oven and let sit for a few minutes before serving. Enjoy!

Jackie's Summer Saute

My mom loved to cook. She also loved summertime and was an avid gardener. She would always have a HUGE garden every year and maintain it meticulously. One of her best loved recipes, fresh from the garden, was her summer saute of green zucchini and yellow summer squash.

I make this throughout the summer for my family now, but it's great any time of the year. It's so special to me to be able to share my mom's recipes, and the stories that go with them, with my children. Even though they never got to meet her, they will definitely know how special she was and how passionate she was about everything she did.

Jackie's Summer Saute

1 T extra virgin olive oil
2 T unsalted butter
2 medium sized green zucchini squash, sliced
2 small-medium yellow summer squash, sliced
1 green bell pepper, chopped (slightly larger pieces)
1 small onion, chopped
1-2 cloves fresh garlic, minced
1/4 tsp dried basil or 1/2 tsp fresh, chopped fine
Kosher salt
Fresh ground black pepper

In a large skillet, heat the oil and butter over medium heat. Add the squashes, bell pepper, onion, garlic and basil to the pan. Season with the salt and pepper to taste.

Saute vegetables over medium heat for about 8-10 minutes, stirring frequently, until they are tender, but not mushy. Enjoy!