Squash Breakfast Frittata

We've been getting a lot of summer squash and new potatoes from our CSA of late, so for a late lunch last weekend, I decided to combine the two. The recipe, which I found on the Kitchn, called for Canadian bacon. I didn't have any so I subbed in bacon. That probably wasn't the best idea. Bacon has a tendency to overwhelm all the other flavors in a dish. If you do use bacon, I suggest you just use it crumbled. Don't cook the other vegetables in the bacon grease, unless you happen to be an enormous bacon fan.

Frittata in a skillet.

Adapted from Zucchini Frittata at The Kitchn

2 medium-sized yellow squash, cut into thin half-moon slices
1 pound new potatos, sliced
1 large onion, chopped
2 gloves of garlic, crushed
1/4 pound canadian bacon or ham, diced
6 eggs (LN: We subbed egg substitute. You can't taste a difference)
6 oz goat cheese, crumbled
3-4 tbsp olive oil

Combine the cut up summer squash and a few teaspoons of salt. Set aside.

In an ovenproof skillet (I used a cast-iron one), heat the olive oil. Sautee the potatoes, onion and garlic for about 20 minutes, stirring occassionally, until the potatoes have softened. Remove the potatoes from the skillet and place in a separate bowl.

Add a few more tablespoons of olive oil. Sautee the summer squash and meat until the squash is softened, about 5 minutes. Remove from the skillet and add to the bowl with the potatoes.

Preheat the oven to 350 degrees.

In a separate bowl, beat the eggs. Add the potatoes, onions, squash and meat to the eggs, stirring just until combined. Add another tablespoon of oil to the bottom of the skillet. Pour the entire mixture back into the skillet and cook for about 10 minutes on the stovetop. Don't stir, so that a coating of egg forms on the bottom.

Move the skillet to the oven and cook for about 10 minutes. If the frittata is still a little runny, cook an additional 5 minutes.

Cut the frittata into wedges and serve warm.