Scott and I, in an attempt to save more money, have dubbed one week a month a "Make It Work" week, meaning that we don't buy groceries for the week and instead "make it work" with what we have in the pantry and the refrigerator. Now honestly this has made for some very unusual, albeit tasty, dinners. For instance: broccoli and cheese with stir-fried radishes, poached eggs with tomatoes, pasta with mushrooms and tomato sauce.... to name a few of the better ones.... I am going to start posting our creations from said Make It Work weeks to encourage you all that you, too, can "make it work". One of this week's creations:
Squash and Tomato Frittata
-1 summer squash, cut in half length-wise and thinly sliced
-1 zucchini, cut in half length-wise and thinly sliced
-8 eggs, wisked
-2 scallions, chopped
-1 clove of garlic, minced
-1 c. parmesan cheese, grated
-1 small tomato, sliced
-Tony's Creole seasoning, or any other seasoning you enjoy!
-2 T. olive oil
*Preheat oven to 350
*Saute the squash, zucchini, and onion in the olive oil in a large, non-stick skillet over med.-high heat until tender and a bit see-through (about 10 min.)
*Add the garlic and saute for a couple more minutes
*Combine the parmesan and eggs in a large bowl and pour into the skillet
*Cook the eggs as you would to prepare an omelet: take a spatula and gently drag the spatula from one end of the skillet the opposite end, thus separating the eggs and filling in the gap with runnier eggs. This method ensures that the eggs get evenly cooked. Continue this process until the eggs are about half cooked.
*Top the egg and squash mixture with the sliced tomatoes and place in the oven, skillet and all, for approximately 15 minutes, or until the eggs are cooked all the way.
*Let cool for 5 minutes and slice like a pizza!