Meganr’s Yellow Squash and Tomato Chutney Frittata

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

Meganr’s YellowSquash and Tomato Chutney Frittata
four servings

Ingredients:

6  eggs (at room temperature)¼ cup  water
½ cup tomato chutney½ tsp oregano, dried½ tsp basil, dried½ tsp thymePepper to taste3 garlic cloves, minced6 tbsp Parmesan cheese2 tbsp olive oil 2 cups yellow squash, diced½ cup onions, minced (or 2 green onions)

tomato chutney

Directions:
Preheat your oven to 500 F.
In a medium mixing bowl, beat the eggs, chutney, water, herbs, andgarlic. Add the Parmesan and mix well.
In a large cast-iron skillet, sauté the yellow squash andonions in the olive oil for 3 - 5 minutes, or until tender.
Before adding the egg mixture to the pan, make sure the sautémixture is evenly spread across the bottom of the skillet. Then add the eggmixture, but do NOT mix or scramble, and cook for about 6 - 9minutes or until the edges of the frittata are starting to separate from thesides of the pan.
Then place the pan in the preheated oven and bake foranother 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.