Wednesday, July 12, 2017

Summer Squash Frittata Recipe

During the summer I am all about making one dish dinners. They are quick, they are easy, and more often than not, do not heat up the kitchen when it is sweltering hot outside.

Even better is the excuse to use one of my favorite summer seasonal vegetables – summer squash!



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Gluten Free Almond Milk Frittata Recipe

I am terrible at making pie crusts for quiche, which is one of the reasons why frittatas are my best culinary friend forever (a BCFF if you will) because a frittata is basically a crestless quiche.

Being without a flour pie crust mans it is a fantastic brunch or dinner option for you gluten free folks.
Frittatas can also be a fantastic meal for dairy allergy foils like me if you make it with dairy free milk and cheese like I will show you in this example.

But don’t worry, I will give you the substitutions so you can make with delicious cow’s milk and cheese too. Consider this your very own Choose Your Own Adventure (affiliate) recipe tutorial.





You will need:

6 to 8 eggs (depending upon how large or small you want to make your frittata)

1/2 cup almond milk (or the dairy free milk of your choice. Cow’s milk works too!)

Olive oil

1 Chopped onion

1 sliced summer squash

1 chopped red bell pepper (green works too)

1/2 cup of sliced mushrooms (more or less if desired)

1/4 cup shredded dairy free cheese (add more or leave it out or use your favorite animal milk cheese if you like)

1 teaspoon dried basil (I went bazonkers with the basil in my frittata because my basil plants were bursting at the seams. Also I like basil.)

1/2 teaspoon ground black pepper

1/2 teaspoon salt


Step by Step How to Make It:

1, Sauté the chopped onion in olive oil in a frying pan over medium to low heat until the onion is translucent.

2. Add the summer squash, bell pepper, mushrooms to the frying pan and sauté the mixture for 2 to 4 more minutes. Remove the pan from the heat afterward.

3. Mix together the eggs, dairy free milk, dairy free cheese (or not,) basil, pepper, and salt in a separate mixing bowl.

4. Put the frying pan back on the burner and stir the egg mixture to the pan. Cook the frittata for 4 to 6 minutes until the egg mixture just begins to set and remove it from the heat.

5. Bake the frittata frying pan and all (make sure you are not using a frying pan with a plastic handle!) in a 375 degree oven for 10 to 15 minutes.

You can test if the frittata is cooked all of the way through by inserting a knife into the frittata and it comes out clean – just like testing if a cake is done


6. Sit down. Eat. Enjoy. Repeat!


Leftover frittata reheats well. I often make a large frittata to reheat and enjoy during the week as an easy make ahead lunch option.


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