Rustic Summer Squash Frittata

Little Love does not likesummer squash, so I don’t buy squash that often, but I have really been cravingit recently.  I tried to come up withsomething I could make that she might eat and then I remembered she likes frittatas.  She won’t eat the inside, but she will eatthe “crust” as she calls it.
This is so yummy that Ihave been making one per week to have as a quick high protein snack. 
Rustic Summer Squash FrittataEnjoy this deliciousfrittata hot, warm or cold.  It makes awonderful side dish, light meal and/or a great snack. 
Equipment: Large Bowl, Cutting Board, Knife, Standing Grater, Round Pie Dish
·     3 medium sizesummer squash, halved and sliced·     5 pastured ororganic eggs (See Resources)·     1 cup gratedraw cheddar cheese·     ½ teaspoonCeltic sea salt (See Resources)·     A few sprigsof fresh thyme, leaves only·     Fat of choiceto grease pan (I use pasture butter)
1.   Preheat ovento 350 degrees F.  Grease pie dish withfat of choice, set aside.
2.  Prep squash -wash, remove ends, cut in half and slice about ¼” thick, keep it "rustic" ... there is no need for perfect slices or chunks, cut it however you'd like.  Set aside.

Summer Squash and Lime Thyme

3.  Crack eggsinto bowl, whisk with a fork to combine. Add squash pieces into the egg mixture. 
4.  Gratecheese.  Add cheese to the egg mixture.
5.   Add sea saltand fresh thyme leaves to the egg mixture. Gently stir to combine.  Pour intogreased pie dish.

Excuse the lighting, I don't have the best lighting in my new place.

6.  Bake for 25-30minutes or until top becomes golden brown. 

7.  Let sit for5-7 minutes before cutting. 
8.  Serveimmediately or store in the refrigerator for later. 


Yield: About8 slices.  


This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Full Plate Thursday @ Miz Helen's Country Cottage, and Simple Lives Thursday @ A Little Bit of Spain in Iowa.