Squash Frittata

My favorite thing about summertime is the fresh produce – tomatoes, berries, corn, beans, peppers, cucumbers and last but not least – squash. My in-laws have about 60 laying hens and a large, high-yielding garden and I get to reap the benefits! This Sunday, they brought me zucchini, cucumbers and the pretties yellow squash you ever did see. I love eating squash raw and chopped up, sauteed, in pasta, soups and many other ways but I always seem to get into a rut with squash and find myself racking my brain for something different. There are the ubiquitous dishes like squash casserole and fried squash but I feel that those dishes tend to overcook the squash and really downplay how wonderful it is.

I remembered a beach trip last spring during which my fiance and I stopped at a lovely cafe for brunch and I had the best quiche of my life. I could make a squash quiche! No.. too heavy for the 100 degree weather yesterday and I really didn’t want to bother with a crust. Squash frittata it is! Like quiches are frittatas are made for, the ingredients in this frittata are items from my refrigerator desperately needing to be used up. That’s the beauty of frittatas – you can add just about anything your heart desires. I feel like this would have been good with turkey and brie as well but I didn’t happen to have those on hand. I had this for supper but you can have frittata any time of day.

Squash Frittata

2 medium yellow squash, sliced into thin rounds
4 large eggs, lightly beaten
3 oz deli ham, chopped
1 small red onion, diced
1 clove garlic, minced
1/4 c fresh parsley, finely chopped
1/4 c chevre, crumbled
1/4 c hard cheese, such as manchego
sea salt, pepper, to taste
olive oil

Heat oven to broiler setting.

Heat 2 T olive oil in a nonstick pan over medium-high heat. Add onions, garlic, squash and ham to pan and saute until vegetables are just softened. Season with salt and pepper and transfer to a bowl to cool. Wipe out pan.

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Add vegetable mixture, parsley and cheese to lightly beaten eggs. Stir until well combined. Salt and pepper to taste.

Heat 2 T olive oil to nonstick pan over medium-high heat. Pour in egg mixture and cook until edges start to solidify. Place pan in oven and allow to cook for about 3 more minutes or until set.

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You may flip over onto a serving plate or just serve straight from the pan.

Serve while hot with a dollop of plain Greek yogurt.

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Shrimp Cakes

After a very long hiatus, I’m back! The past year has been a whirlwind of major life events – I got engaged and am currently planning the wedding, my fiancé got sworn in as a police officer, I got a major breast reduction and bought a house – PHEW! While my fiancé was training (for about three and a half months), I discovered meal subscription boxes, which are now one of my favorite things. Blue Apron, Plated, PeachDish, HelloFresh, HomeChef – they’re all the great in their own way and I should probably do a comprehensive review of them all. Even though they’re awesome, they have definitely cut down on my creativity in the kitchen since I’m not developing my own recipes nearly as often as I did previously. However, I by no means rely on these for every meal and am still regularly coming up with yummy things to eat.

These delicious little cakes came to be because my fiancé used the ground turkey I needed for one of my Blue Apron meals to make chili and I didn’t feel like making any of the meals I had. While wondering what to make and craving crab cakes, I remembered the shrimp waiting to be used and decided to try making shrimp cakes. With a rough recollection of a past-used crab cake recipe, this is what I came up with. Most crab cake and probably shrimp cake recipes use mayonnaise; I chose to try using Greek yogurt here and had great results with texture and flavor. I served with a whole grain mustard and Greek yogurt sauce over a bed of spinach and alongside lightly roasted red potatoes. Mm mmm.

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Shrimp Cakes

12 oz shrimp (feel free to use any leftover precooked shrimp as well)
1/3 c Italian breadcrumbs, plus extra for coating
1/4 c all purpose flour, plus extra for coating
1 large egg, lightly beaten
2 1/2 T plain Greek yogurt
1 t chopped jalepeno, seeds removed, optional
1 1/2 t garlic powder

Begin heating a small saucepan of water to medium-high heat. Before water has heated, add shrimp and cook until just pink. Drain, peel, dry with a paper towel and chop.

While shrimp is cooking, add all other ingredients to a medium bowl. Stir in cooked, chopped shrimp until evenly distributed. Form mixture into four evenly divided cakes.

Combine equal quantities of additional breacrumbs and flour and lightly bread cakes.

In a nonstick pan, heat 3 T of olive oil over medium-high heat. Cook cakes for 3-4 minutes on each side or until golden brown.

Serve with sauce of your choosing.

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