Summer Squash and Zucchini Frittata

A simple, summery frittata that looks far more impressive than the effort it requires.

Ingredients

• 1 medium zucchini

• 1 medium yellow squash

• 12 eggs

• Generous pinch of salt

• Splash of milk

• Fresh dill, chopped

• Paprika

• Any other seasonings you like

• Butter or oil, for greasing the skillet

• Goat cheese

  
  

Directions

1. Preheat the oven to 325°F. Lightly grease a cast-iron or other oven-safe skillet.

2. Using a mandolin, slice the zucchini and squash thinly—but not paper-thin. They'll need to retain their structure.

3. Arrange the slices upright in the skillet in a loose floret pattern, alternating the zucchini and yellow squash as desired. Don’t waste too much energy making it perfect; only the tops will show once the eggs are added.

4. In a large bowl, whisk together the eggs, a generous pinch of salt, a splash of milk, chopped fresh dill, paprika, and any other seasonings you enjoy.

5. Slowly pour the egg mixture over the vegetables, allowing it to settle into all the spaces between the slices.

6. Crumble goat cheese all over the top.

7. Bake for about 40-50 minutes, or until the eggs are set in the center. Begin checking at 30 minutes and loosely cover the skillet with foil if the top is browning too quickly. Use a butter knife to slice into the top gently and check if it's cooked all the way through, the top will cook first and it will seem deceptively done, while still being runny in the middle.

8. Let the frittata rest for 5–10 minutes before slicing and serving.