Usually, breakfast consists of eggs in some form, paired with leftovers from dinner the night before, and whatever fresh produce we have around. Usually my lunch, dinner, snacks and desserts are vegan- but I really like starting my day off with savory, saltier breakfasts. This is why if I have a smoothie for breakfast, I will inevitably proceed to buy a breakfast sandwich an hour later. There's just no point in trying anymore.
This frittata was born when I opened the fridge and found some "surprise" patty pan squash in the crisper drawer, and proceeded to scan the shelves for whatever random herbs, veggies, cheeses or condiments I could add. It ended up being so delicious and easy that I couldn't not share it with you, so here it is!
7 kalamata olives, roughly chopped
1/3 cup roughly chopped patty pan or regular yellow squash
2 canned artichoke hearts (squeeze out the extra water)
1 tsp chopped parsley, plus more for garnish
1 tbsp olive oil
Salt and pepper
Finishing salt and olive oil (optional)
Greek yogurt (optional)
It helps to get all of your prep work done before you start cooking. Chop your squash and olives and beat the eggs while the oven is preheating so that you can work quickly.
Step 1. Preheat your oven to 400 degrees
Step 2. Chop the squash, artichokes and olives, making sure to remove pits
Step 3. Crack your eggs into a bowl and beat them with a fork. Season with a fat pinch of finely ground salt and fresh ground black pepper.
Step 4. In a 6 or 7 inch oven-proof skillet, warm your olive oil over medium high heat
Step 5. Sautee the squash and olives until the squash begins to brown, seasoning with a small pinch of salt (about 3 mins)
Step 6. Add the eggs and fresh parsley to your pan. Stir it with a spatula until combined with the squash and olives. Keep the skillet on medium high heat until the egg is almost fully cooked, about 2-3 minutes. It should still be raw on the top layer, but set around the edges and the bottom.
Step 7. Place into your preheated oven for 3-5 minutes, or until the top is fully cooked.
Step 8. Turn out on a plate, and garnish with a dollop of greek yogurt, a sprinkle of finishing salt, a drizzle of olive oil, and some more parsley,