four servings
Ingredients:
Ingredients:
6 eggs (at room temperature)
¼ cup water
½ cup tomato chutney
½ cup tomato chutney
½ tsp oregano, dried
½ tsp basil, dried
½ tsp thyme
Pepper to taste
3 garlic cloves, minced
6 tbsp Parmesan cheese
2 tbsp olive oil
2 cups yellow squash, diced
½ cup onions, minced (or 2 green onions)
Preheat your oven to 500 F.
In a medium mixing bowl, beat the eggs, chutney, water, herbs, and
garlic. Add the Parmesan and mix well.
In a large cast-iron skillet, sauté the yellow squash and
onions in the olive oil for 3 - 5 minutes, or until tender.
Before adding the egg mixture to the pan, make sure the sauté
mixture is evenly spread across the bottom of the skillet. Then add the egg
mixture, but do NOT mix or scramble, and cook for about 6 - 9
minutes or until the edges of the frittata are starting to separate from the
sides of the pan.
Then place the pan in the preheated oven and bake for
another 5 minutes or so, until the center of the frittata is fully cooked.
Remove from the oven, let set a few minutes, slice and serve.
Yum! Going to try this.
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