Squash and Tomato Frittata

I was given a bunch of summer squash from a co-worker and needed to find something to do with it.  I also happened to have my first few tomatoes ripe in the garden.  I decided to just do a search for recipes involving squash and tomatoes.   I found this recipe on www.recipegirl.com, who posted the recipe courtesy of Williams-Sonoma: A Harvest of Pumpkins and Squash.  I’ve adapted it only a bit.  

This was great both warm and at room temperature the next day.  The freshness of the vegetables is really what made the dish. 

Ingredients:

4-5 medium yellow squash
1 tsp salt
3 Tbs olive oil, divided
1 medium shallot, chopped
1 clove garlic, minced
1-2 small/medium tomatoes, diced
6 large eggs (I used 3 eggs plus about 4 egg whites)
2 Tbs freshly grated Parmesan or Pecorino Romano cheese
freshly ground black pepper to taste
1 Tbs minced fresh oregano
½ cup (2 ounces) shredded Jarlsberg or Gruyère cheese
3 Tbs minced fresh basil
2 Tbs minced fresh flat-leaf Italian parsley

Directions:

1. Trim squash and slice very thinly, about ¼-inch thick. Transfer to a colander, sprinkle with the salt, and set aside to drain for 15 to 20 minutes; rinse and pat dry.

2. In a large skillet, heat 1 T. of the oil over medium heat. Add squash and sauté until crisp-tender, 4 to 5 minutes. Transfer to a plate lined with paper towels to drain. Add 1 tsp. of the oil to the skillet and sauté the shallots and garlic for 1 minute. Add the tomatoes and cook until heated through; transfer to a plate and set aside.

3. In a large bowl, whisk the eggs with the Parmesan and pepper. Heat the remaining 5 tsp. oil in the skillet over medium heat, spread the squash over the pan bottom, and sprinkle with the oregano. Pour in the egg mixture and cook until set, about 5 minutes. Meanwhile, preheat the broiler. Top the frittata with the tomato mixture, Jarlsberg, basil and parsley. Slip under the broiler just to melt the cheese, about 1 minute.

4. Cut into wedges and serve warm or at room temperature.