A delightful and easy-to-make frittata featuring tender summer squash and a blend of cheeses.
Slice the yellow squash into thin rounds, ensuring even thickness for uniform cooking.
Use a mandoline slicer for consistent slices, which helps in even cooking.
Heat the butter in a skillet over medium heat, then add the squash slices and sauté until tender but still slightly firm.
Avoid overcrowding the skillet to ensure the squash cooks evenly.
In a mixing bowl, whisk together the eggs, grated cheddar cheese, Italian seasoning, salt, and black pepper until well combined.
Whisk the eggs vigorously to incorporate air, which makes the frittata fluffier.
Pour the egg mixture evenly over the sautéed squash in the skillet.
Tilt the skillet gently to ensure the egg mixture spreads evenly.
Cook over low heat until the eggs are set and the frittata is puffed up, about 8-10 minutes.
Cover the skillet with a lid to help the top of the frittata cook through evenly.
Slice the frittata into wedges and serve warm. Enjoy your delicious creation!
Garnish with fresh herbs like parsley or chives for added flavor and presentation.
