My friend Lulu is one of the best cooks this side of, well, heaven. She’s got a knack for all things food related and can turn simple ingredients into masterpieces. More than the food she serves, though, her kitchen embodies the meaning of home. We’ve spent countless hours, with Littles spanning all ages, at barstools pulled up to her center island sipping hot chocolate, testing out-of-this-world recipes, decorating gingerbread houses, sampling the latest Blue Bell flavors, filling in the lines on pages torn from stacks of coloring books, and basically just hanging out doing life together.
It’s a magical place at Casa Bonita.
Lulu and I both get our Tecolote Farm CSA baskets on Mondays. By mid-day our phones light up with texts pinging back and forth analyzing the goods and plotting what to do with mystery items like kohlrabi and sorrel. Lulu is generally one step ahead of me and when she shared this recipe for squash frittata I knew it would be forever in my summer rotation. Lulu brought a tray of the frittata cut into bite sized squares to a recent happy hour at the Turquoise Table and they were gobbled up lickety split. I’ve made the frittata half a dozen times this summer, usually doubling the recipe so I have a pan to share.
It doesn’t matter what kind of squash you use. Our CSA basket usually has at least two or three varieties, including summer and patty pan. Just pick up whatever you can find at the store or farmer’s market. Or if you are lucky your own garden!
Believe it or not, the Littles love this dish. Shocking, I know. And, get this… they know the frittata contains squash. Maybe they just don’t know what squash is?!? I beg you not to tell them it’s a vegetable.
- 2 lbs summer squash
- Green onions(healthy fistful chopped)
- Basil leaves(fistful again)
- 2 garlic cloves
- 4 eggs
- 1/4 Cup oil
- 1 Cup flour
- 2 tsp. baking powder
- ½ Cup Parmesan cheese, grated
- In the main bowl of a food processor, grate about two pounds of summer squash. Put the squash in a colander and lightly salt. Leave to drain, and put the chopping blade in the food processor. Add a healthy fistful of onions and the leaves from a bunch of basil. Toss in a couple garlic cloves, and pulse until well chopped.
- In a big bowl, mix a cup of flour with a couple teaspoons of baking powder and a half cup of grated parmesan or pecorino romano cheese.
- Lightly beat four eggs and a quarter cup of oil (if you're feeling decadent and there are no vegetarians in the crowd, add a couple spoonfuls of bacon grease).
- Put the grated squash in a thin clean dishtowel or heavy duty paper towel and squeeze out excess liquid.
- Combine all the ingredients in the big bowl. You should have a thick, fragrant batter. Pour the batter into a greased 13x9 baking pan and sprinkle a little more cheese on top. Bake at 375 degrees until golden, about 30-45 minutes (it depends on the moisture left in the squash). When cool, cut into squares and serve.
I’ve shared my favorite summer time dish. What’s yours?