Sunday, July 1, 2012

Meganr’s Yellow Squash and Tomato Chutney Frittata

Frittata recipes are a little loosy goosy. Mix and match seasonings based on your preference for that day. Meganr says the cast-iron skillet is necessary for a perfect frittata and an investment that is worth every penny. The nutrition facts were made at Calorie Count.

Meganr’s Yellow Squash and Tomato Chutney Frittata

four servings


6  eggs (at room temperature)
¼ cup  water
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.

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