Tuesday, July 29, 2014

Summer Squash Frittata

This is the time year where people have summer squash overflowing their gardens and kitchens. I know I do! Good thing it is a versatile vegetable that can be turned into many tasty dishes, even desserts! Frittatas are one of the simplest dishes to make for any meal of the day, and eggs are one of the most nutritionally perfect foods to eat. When you are choosing eggs to buy, you always want to consider the source.  You want to stick with an organic pasture raised egg, local if possible. These type of eggs are a great source of omega 3 fatty acids. The kind we need more of in our diets. They contain 6 grams of protein each,  choline, selenium, vitamin D, and B12. Do not be afraid of eating the yolks! The egg white has the protein but the yolk holds all the nutrients and healthy fats. 
Summer squash is a great source of vitamin A and C, magnesium, fiber, folate, potassium and B6. 
Serves 8 people 
Paleo, keto, primal, vegetarian, grain free, gluten free, soy free, nut free

Photos by Megan and Michael Theriault 

8 eggs
1/2 cup onion
2 cups grated mixed zucchini and yellow squash 
1/2 cup grated parmesan cheese 
1/2 tsp pepper
1/2 tsp salt 
2 tbs extra virgin olive oil

1- Preheat oven to 350
2- Heat olive oil on medium heat in a pan on the stove top
3- Add the onions and squash, cook until soft
4- Crack eggs in medium bowl, beat and add vegetables, salt, pepper, and half the cheese
5- Pour egg mixture into a greased pie dish and cover with remaining cheese
6- Bake until center is cooked around 20-30 minutes 

Check back on Thursday for a Thirsty Thursday drink recipe!

                                                                    Yours in Health & Happiness
                                                                    Lisa and Nichole