This elegant Fritatta is easy to put together and perfect in the Summer months when summer squash and fresh eggs are bountiful. Full of garden fresh ingredients this savory entree’ makes for a delicious main dish at brunch, lunch or dinner.
2 T. unsalted butter or virgin olive oil
3 c. yellow squash (sliced thin in half moons)
1 c. onion chopped finely
1/4 c. fresh cilantro or basil
1 T. dijon mustard
2 t. Temple Taste Magical Masala
½ t real salt
8 eggs beaten (7 duck eggs)
1 T. olive oil (to oil sides of pan or dish)
2 dashes of cayenne pepper if desired
Optional: 1/2 c red bell pepper /sweet pepper chopped Or 1/2 t. fresh cayenne pepper minced
Pre-Heat oven to 350°.
Chop 1 cup onions into small pieces and place in large pan on Medium heat with 2 T. unsalted butter. Allow the onions to saute’ stirring occasionally (At this time add the optional 1/2 c. of red bell pepper/sweet pepper sliced Or 1/2 teaspoon of cayenne pepper minced) As the onions or onion/pepper mixture is cooking wash and cut 3 cups crookneck or yellow squash lengthwise then slice on the diagonal into ¼ inch moon pieces. Add the squash and continue to cook till the for about 3-4 more minutes stirring so the squash warm evenly and begin the process of softening. Add 2 teaspoons Magical Masala and 1/2 teaspoon real salt. Do not cook the squash too long, the pieces should still be firm . Remove from heat and stir in 1/4 cup fresh cilantro or basil minced.
Crack eggs into bowl and whisk together with 1 Tablespoon of Dijon mustard and a dash of cayenne if desired.
Use 1 tablespoon of virgin olive oil to coat a deep dish or quiche dish or coat the sides of the 10″ iron/ceramic skillet that was being used to cook the vegetables. Spoon the vegetable mixture into the pan or spread it evenly in the iron skillet. Pour the egg mixture in mixing it evenly through the vegetable mixture.
Transfer to pre-heated oven and bake for 25 minutes or until eggs are firm and cooked through the middle.
Note: Baking time can vary depending on baking dish depth and dimensions.