Squash is used as the crust of the frittata... I used yellow squash but you can also sub zucchini. Also needed- eggs, Gruyere (or Swiss), Parmesan, tomatoes, onions, garlic, basil, parsley, oregano, and the usual salt/pepper/olive oil. The orange bowls are these cute Mario Batali prep bowls
that I got for my birthday. Love them!!
This recipe calls for seeded
tomatoes. To seed a tomato, cut it in half crosswise, then lightly squeeze and shake it to dislodge the seeds. Use a finger, if needed, to help dislodge the seed sacs.
Despite the name "oven frittata," most of the frittata is done on the stove.
The squash gets sauteed for a bit and then removed from the pan. Saute the onions & garlic & tomatoes and transfer those to a bowl. The squash then is spread in the bottom of the pan and you pour the eggs on top with a sprinkle of oregano. At a low heat, the frittata is cooked until the eggs are almost completely cooked on top of the squash. I tilted the pan a bit and kept swirling the egg around to prevent uneven cooking.
The remaining ingredients are then sprinkled on top and the pan is placed into the oven until the cheese is melted and egg is completely set.