Since the temperature took an unseasonably downward spiral, Joan prepared this recipe from the July 2007 issue of Southern Living. While this frittata may be served cold with tomato sauce, Joan served it warm with salsa.
Preparation takes approximately 20 minutes, cooking approximately 15 minutes, and baking approximately 35 minutes.
3 Tbsp. butter
2 small zucchini, chopped into 1/2-inch cubes (about 2 cups)
2 small summer squash, chopped into 1/2-inch cubes (about 2 cups)
1 small onion, coarsely chopped (1/2 cup)
12 large eggs, lightly beaten
1/2 cup sour cream
1 tsp. kosher salt
3/4 tsp. freshly ground pepper
1/3 cup chopped fresh basil leaves
1. Melt 3 Tbsp. butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, squash, and onion, and sauté 12 to 14 minutes or until onion is tender. Remove skillet from heat.
2. Whisk together eggs and next 3 ingredients until well blended. Pour over vegetable mixture in skillet.
3. Bake at 350° for 33 to 35 minutes or until edges are lightly browned and center is set. Sprinkle evenly with chopped fresh basil.
Makes 6 to 8 servings.
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