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Skillet Summer Squash and Potato Frittata
Sweet summer squash and tender potatoes take center stage in this hearty, one-pan meal. Minced fresh sage adds an earthy warmth that wakes up the simple egg base, while a splash of balsamic vinegar cuts through the richness to balance the flavors. It's just as delicious served warm right out of the oven as it is at room temperature. You'll love how easily it transitions from a relaxed weekend brunch to a satisfying dinner.
Equipment
- Oven
- Saucepan
- Skillet
Ingredients
- 1 large all-purpose potato (8 ounces), peeled and cut into ½-inch pieces
- 1½ teaspoons salt
- 2 tablespoons butter or margarine
- 1 medium red onion, thinly sliced
- 2 garlic cloves, minced
- 1 small yellow summer squash (about 4 ounces), cut into 2" by " strips
- 1 small zucchini (about 4 ounces), cut into 2" by " strips
- 2 teaspoons minced fresh sage leaves
- teaspoon coarsely ground black pepper
- 8 large eggs
- 2 teaspoons balsamic vinegar
Instructions
- 1Preheat the oven to 350ºF. Place the diced potato and a half teaspoon of salt in a saucepan, covering them with water. Bring the water to a boil over high heat, then reduce the heat to low. Cover the pan and simmer for about 10 minutes until the potatoes are tender, then drain well. Removing excess moisture here prevents a soggy frittata.
- 2Melt the butter in an oven-safe nonstick skillet over medium heat. Stir in the sliced red onion and cook for about 12 minutes, stirring occasionally, until the onion softens completely.
- 3Add the minced garlic to the skillet and cook for 1 minute. Stir constantly so the garlic doesn't burn and turn bitter. Toss in the drained potatoes, yellow squash, zucchini, fresh sage, black pepper, and the remaining teaspoon of salt. Cook the mixture for about 12 minutes, stirring occasionally, until the zucchini is tender and any excess liquid cooks off.
- 4Whisk the eggs and balsamic vinegar together in a medium bowl. Pour the beaten eggs evenly over the vegetables in the skillet. Cover the pan and cook over medium heat for about 3 minutes until the edges just begin to set.
- 5Remove the lid and transfer the skillet to the preheated oven. Bake for about 15 minutes until the center of the frittata is fully set. Let it rest for a few minutes before slicing into wedges.
Notes
- Equipment: If your skillet isn't oven-safe, wrap the handle tightly with a double layer of aluminum foil before placing it in the oven.
- Storage: Keeps in the fridge for up to 3 days in an airtight container.
- Serving: This frittata tastes fantastic whether served warm from the oven or at room temperature.