Squash and Asparagus Frittata
with balsamic arugula salad

Name: Squash and Asparagus Frittata
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Squash, any variety, cubed (like zucchini or yellow squash); 1/2 lb Asparagus, ½” / 1.3cm pieces; 6 Eggs; 1/2 tsp Salt; 1/2 tsp Black pepper; 1 Tbsp Oil, cooking; 1 Tbsp Vinegar, balsamic; 1 tsp Mustard, Dijon; 2 Tbsp Oil, olive; 4 oz Arugula; 1 oz Walnut pieces

Active: 25 min Total: 35 min

Original GF Paleo Vegetarian

Squash and asparagus add texture and flavor to this vegetarian variation of one of our favorite weeknight meals. A simple arugula salad tossed together while the frittata bakes makes this a colorful and quick weeknight meal.

Ingredients

Metric

Servings:

Squash and Asparagus Frittata:

Squash, any variety - 1 lb , cubed (like zucchini or yellow squash)
Asparagus - 1/2 lb , ½” / 1.3cm pieces
Eggs - 6
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Oil, cooking - 1 Tbsp

Balsamic Arugula Salad:

Vinegar, balsamic - 1 Tbsp
Mustard, Dijon - 1 tsp
Oil, olive - 2 Tbsp
Arugula - 4 oz
Walnut pieces - 1 oz

Prep

Squash / Asparagus - Prep as directed and combine. (Can be done up to 2 days ahead)
Eggs - Whisk eggs with salt and black pepper.

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Make

Heat oven to 400F / 204C degrees.
Heat a 9” to 10” (22.5 cm to 25 cm) skillet over medium heat. Add cooking oil and then squash and asparagus with a pinch of salt. Saute until vegetables are tender, 4 to 5 minutes.
Pour in egg mixture. Stir until all ingredients are evenly distributed. Transfer to the oven and bake for 20 to 25 minutes, until a knife comes out cleanly.
When frittata is nearly finished cooking, whisk together vinegar and mustard. Add olive oil while whisking. Toss arugula and walnuts in dressing right before serving.
Slice frittata and serve with salad on the side. Enjoy!

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