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Tuesday, July 29, 2008


Jennifer asked the other day how I was going to use my squash and zucchini. My hubby Michael found a great recipe to use both, plus your onions and basil from the garden and your eggs from your chickens. Almost all the ingredients were produced on my tiny little backyard farm.

The recipe was found on myrecipes.com


3 tablespoons butter
2 small zucchini, chopped into 1/2-inch cubes (about 2 cups)
2 small summer squash, chopped into 1/2-inch cubes (about 2 cups)
1 small onion, coarsely chopped (1/2 cup)
12 large eggs, lightly beaten
1/2 cup sour cream
1 teaspoon kosher salt
3/4 teaspoon freshly ground pepper
1/3 cup chopped fresh basil leaves


1. Melt 3 Tbsp. butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, squash, and onion, and sauté 12 to 14 minutes or until onion is tender. Remove skillet from heat.

2. Whisk together eggs and next 3 ingredients until well blended. Pour over vegetable mixture in skillet.

3. Bake at 350° for 33 to 35 minutes or until edges are lightly browned and center is set. Sprinkle evenly with chopped fresh basil.


Makes 6 to 8 servings


Holly said...

This looks delicious! Too bad my zucchini had to die for the good of the colony.

Dale Johnson said...

This is wonderful! I had it for breakfast.

Paula said...

This recipe sounds great! I prefer a frittata to a quiche (although I do like quiche, too!) I like how your recipe has sour cream in it. I bet it tastes terrific. YUM!