NEWS FLASH: It’s not Summer. Not even close. But I found all sorts of summer squash on sale at the grocery store. I generally buy very little produce from the grocery store, but the holidays have really messed with my Farmer’s Market schedule and I’ve been spending a lot more time at Ralph’s. Amazing place to people watch. Mediocre place to buy groceries. But it is what it is.
I’m not one for casseroles or frittatas, but I figured I should have something prepared when I started the January Whole30. And thank god for that, because I’ve been exceptionally unprepared this round. I blame the heated blanket I got for Christmas. It’s nearly impossible to get out of bed for anything but coffee. That’s a whole other tangent.
Back to frittatas. I have a million questions. Are you supposed to warm them up? Won’t the veggies get soggy if you use a microwave? And if you heat it properly in the oven, doesn’t it defeat the purpose of having an on-the-go breakfast option? Is it frowned upon to douse your frittata in a salsa or tomato sauce? Are you supposed to eat them cold? If so, why do people eat them at all? Why did I make this?
Anyways, here’s how to make an easy breakfast and a never-ending conversation topic.
INGREDIENTS:
- 1 tablespoon ghee
- 10 eggs
- 4 medium yellow summer squash
- 3 tablespoons fresh basil
- 1 tablespoon garlic powder
- salt and pepper to taste
INSTRUCTIONS:
- Preheat oven to 350°.
- Coat bottom of 9″ pie plate with 1 tablespoon of ghee.
- Slice squash and layer in pie plate.
- Whisk 10 eggs in large bowl. Add 2 tablespoons basil and garlic powder. Mix.
- Pour eggs over squash. Top with remaining tablespoon of basil.
- Bake for 45 minutes, or until eggs are no longer jiggly.
- Enjoy fresh or store in fridge and eat cold eggs, you weirdo.
3 Comments
Looks yummy. I’ll try it! 😉