Monday, August 13, 2012

Must. Cook. Squash.

Saturday continued to not be one of those smooth days. With my website comment finally gracing cyberspace I moved on to tackling some squash taking over the produce basket in my fridge. I’ve been getting these lovely bumpy, crook-neck squash from the farm. I first dice the necks and then move onto the bodies which I quarter and then cut and scrape some of the seeds out. I feel like an indulgent over nourished American when I do that – I mean I don’t even compost any of the stuff I’m discarding. But I’m working on it. I’ll be composting at some point. My transformation to self-sustaining, fashion forward country girl isn’t going to happen overnight, so I’ll just have to feel guilty about it for now.

 

 

 

Ok, so the squash chopping went along fine. I picked up a jalapeño from another growing produce collection when I suddenly had a moment of reason. Aha! I thought. I should go switch from my glasses to my contact lenses before I use my bare hands to chop this chile. So I did. Then I chopped the jalapeño, got the squash sautéing, and put some other things in motion when I realized I really couldn’t see much or very well. I had only one contact in and unless I kept my right, contactless eye shut, I was quite woppy-jawed. So I washed my hands three times and put a lense in which, of course, caused a searing chemical burn in my eye. So whilst my squash was getting extra crispy I flailed like a maniac to get the offending contact out of my eye. The frittata didn’t wind up tasting burnt somehow : )

When I finally dislodged it and flooded my eye with 8 gallons of water I somehow felt that I must continue with the simultaneous sautéing and contact wearing. I’m not sure why I was so driven to do so, but I soldiered on. At least I wised up and washed my hands twice with lava soap. I learned about lava soap from the art school kids in college. And it is good stuff. I broke out a new contact lens and got that one in with minimal burning to the eye and the squash.

Then I made frittatas that turned out really well using light Laughing Cow cheese which is a trick I’ve picked up from a Hungry Girl interview where she talked about how versatile and light it is, and she’s right. It’s very soft cheese and it sticks to your fingers if you try to crumble it, so I cubed it and sprinkled over the frittata.

 

 

 

Print

Summer Squash Frittata

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

2 zucchini or yellow squash
1/2 jalapeño, diced
8 eggs beaten or 2 cups egg substitute
2 wedges Laughing Cow cheese, cut into chunks (I used Light Garlic & Herb)
cooking spray or 1 Tbsp olive oil
Basil, parsley, salt and pepper to taste

Directions:

- preheat oven to 350 degrees; put in your contact lenses
- saute squash and jalapeño over medium high until softened, season with salt and pepper
- add herbs and salt and pepper to eggs and pour over top of squash
- sprinkle cheese chunks over top
- leave on the stove for a minute or two then drop into the oven 10 - 15 minutes or until eggs are set in the middle
- invert onto a place and cut into wedges

[ingr-edamam-recipe:2]

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