Archive for Vegetable Chopper Archives - GoodCook
Summer Squash Frittata

This summer squash frittata is easy to make and loaded with fresh garden flavors. A slice and serve meal, this fluffy, cheesy frittata is packed with sweet corn, tangy tomatoes, fresh summer squash, and vibrant herbs. Make this healthy, filling, and delicious summer squash frittata for breakfast, brunch, or as a light dinner.

This simple frittata comes together in just 15 minutes and is packed with healthy summer vegetables. Prepping the veggies is easy with the GoodCook Touch Vegetable Chopper. In just one motion, you’ll have chopped and diced veggies without the mess. It features a sturdy blade grid, a wide-cushioned palm pad for comfort, and a built-in container to catch food. The container has a built-in spout opening for pouring food directly into bowls. You’ll stay tear-free while cutting onions with this handy chopper!

For efficiently removing corn kernels from the cob, we love the GoodCook Corn Stripper. The blade is made of durable stainless steel and removes up to 5 rows off the cob at one time. Now that’s a handy kitchen tool!

What’s The Difference Between an Omelet and a Frittata?

The fillings are usually mixed into the eggs with a frittata compared to folding like an omelet. Unlike an omelet, you don’t need to flip a frittata. Cook the frittata on the stove until the edges are set. You can slice and serve the frittata right out of the skillet.

How to make A Summer Squash Fritatta

  1. With the GoodCook Veggie Dicer, dice the onion and summer squash.
  2. Cut the corn kernels from the cob with the GoodCook Corn Stripper. Add tomatoes and basil, mixing well.
  3. In a large GoodCook skillet, heat the olive oil over medium-high heat. Cook the zucchini and onion until softened, about 2 minutes, then turn heat to low.
  4. In a large GoodCook Mixing bowl, whisk together the eggs, cheese, cream, garlic powder, salt, and pepper. Pour into a deep GoodCook sauté pan or skillet. Stir with a wooden spoon to mix the eggs with the veggie mixture, and cover after mixing.
  5. Turn the stove heat to medium-low and cook for 10-15 minutes, or until the center is set. (If the edges begin to burn, turn the heat to low).
  6. Remove the frittata from the heat and cool slightly before cutting & serving.

Tips for Cooking Frittatas

  • Be patient while cooking your frittata. Cooking a frittata on high heat can result in eggs with a rubbery texture or a burned bottom. Set the stove temperature to a medium-low heat setting.
  • Prep and cook all of the veggies before you start.
  • You can add fresh spinach, asparagus, or any other garden veggies that you’ve got on hand.
  • If you prefer a more robust cheese like Swiss, go ahead and use it in place of cheddar, or use a mixture of cheeses like goat cheese and parmesan.

With the GoodCook line of cookware and kitchen accessories, you can whip up a delicious frittata in no time. From the GoodCook Touch Vegetable Chopper to the GoodCook Corn Stripper to the GoodCook Deep Sauté Pan With Lid, you’re on your way to a delicious and filling summer frittata in 15 minutes. Are you ready to make a healthy and flavorful summer frittata?

Make and Share

If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload it to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

Summer Squash Frittata 

Serving Size:
Time:
Difficulty:
Easy

Ingredients

  • 1/2 yellow onion
  • 2 medium summer squash (zucchini, crookneck squash, or both)
  • 1 Tbsp olive oil
  • 3 ears fresh corn
  • 1 1/2 cups cherry tomatoes, halved
  • 3 Tbsp fresh chopped basil 
  • 12 eggs
  • 4 oz white cheddar, grated
  • 1/2 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon salt 
  • 1/2 teaspoon fresh ground pepper

Directions

  1. With the GoodCook Veggie Dicer, dice the onion and summer squash.
  2. In a large skillet, heat the olive oil over medium-high heat. Cook zucchini and onion until softened, about 2 minutes. Turn heat to low. Cut corn kernels from the cob with the GoodCook Corn Stripper. Add tomatoes and basil. Mix well.
  3. In a large bowl, whisk together eggs, cheese, cream, garlic powder, salt, and pepper. Pour into a deep sauté pan or skillet. Stir with a wooden spoon to mix eggs with veggie mixture and cover.
  4. Turn stove heat to medium-low and cook for 10-15 minutes, or until center is set. (If edges begin to burn, turn heat to low).
  5. Remove from heat, cool slightly before cutting & serving.
Facebooktwittergoogle_plusmail