{Zucchini, Summer Squash and Spinach Frittata}

I will admit, the first time I made this frittata it did not look so pretty!  The frittata tasted delicious, but it looked a mess!  Half of it stuck to the bottom of my skillet and the other half well, it just looked terrible.  It would be what I call a Brunch N'Cupcakes fail.  

In my defense it was my first true attempt at making a frittata on the stove top, in a skillet... and yes, it did fail miserably.  But I was bound and determined to master the frittata, because they are one of my favorite brunch staples, and make a fabulous quick dinner!

I did a little research in my quest to prefect my frittata making skills and came across several recipes that baked the frittata in the oven using a pie plate, verses cooking it on the stove top.  This to me sounded like a much better idea, and almost a fail proof cooking method.  

I decided to give frittata making a second try, this time using my new found cooking method... and the end results were beautiful!  Cooking my frittata in the oven produced a light, fluffy and utterly delicious frittata.  So trust me, if you have ever been scared to make a frittata in the past, or have failed like I did at making one on the stove, give the oven a try!  You won't be sorry! 

Zucchini, Summer Squash and Spinach Frittata

Brunch N'CUpcakes 

Serves: 4 (larger servings) 

or 

8 (Smaller Servings)

Ingredients: 

1 Zucchini Diced

1 Summer Squash Diced

1/2 Large Onion Diced 

2 Cups Spinach 

6 Egg Whites 

4 Eggs 

2 Tablespoons Milk of Choice 

1/3 Cup Crumbled Feta Cheese 

1 Teaspoon Garlic and Black Pepper 

1/2 Teaspoon Cumin 

Salt to Taste 

Directions:

1- In a large skillet coated with cooking spray saute onions, zucchini and summer squash until tender.  Season veggies with garlic, pepper, cumin and salt.  Add spinach to veggie mixture and cook until wilted.  Set veggies aside. 

2- In a large measuring cup whisk together egg whites, egg and milk. 

3- Coat a 9 inch pie plate with cooking spray.  Carefully spoon veggies into the bottom of the pie plate, spread out in an even layer.  Top veggie mixture with feta cheese. 

4- Carefully pour egg and milk mixture over veggies in the pie plate, make sure to evenly distribute egg mixture. 

5- Bake in a 350 degree oven for 45-50 minutes or until egg is set.  For the last few minutes of cooking turn oven broiler on high and brown the top of the frittata (be careful not to burn it)! 

Serve with a simple green salad or fruit to make a complete meal!  I topped my frittata slice with a little sriracha and avocado slices!  Delicious! 

Enjoy!