Rustic Summer Squash Frittata

Little Love does not like summer squash, so I don’t buy squash that often, but I have really been craving it recently.  I tried to come up with something I could make that she might eat and then I remembered she likes frittatas.  She won’t eat the inside, but she will eat the “crust” as she calls it.

This is so yummy that I have been making one per week to have as a quick high protein snack. 

Rustic Summer Squash Frittata

Enjoy this delicious frittata hot, warm or cold.  It makes a wonderful side dish, light meal and/or a great snack. 

Equipment: Large Bowl, Cutting Board, Knife, Standing Grater, Round Pie Dish

·      3 medium size summer squash, halved and sliced

·      5 pastured or organic eggs (See Resources)

·      1 cup grated raw cheddar cheese

·      ½ teaspoon Celtic sea salt (See Resources)

·      A few sprigs of fresh thyme, leaves only

·      Fat of choice to grease pan (I use pasture butter)

1.    Preheat oven to 350 degrees F.  Grease pie dish with fat of choice, set aside.

2.   Prep squash - wash, remove ends, cut in half and slice about ¼” thick, keep it "rustic" ... there is no need for perfect slices or chunks, cut it however you'd like.  Set aside.

Summer Squash and Lime Thyme

3.   Crack eggs into bowl, whisk with a fork to combine.  Add squash pieces into the egg mixture. 

4.   Grate cheese.  Add cheese to the egg mixture.

5.    Add sea salt and fresh thyme leaves to the egg mixture.  Gently stir to combine.  Pour into greased pie dish.

Excuse the lighting, I don't have the best lighting in my new place.

6.   Bake for 25-30 minutes or until top becomes golden brown. 

7.   Let sit for 5-7 minutes before cutting. 

8.   Serve immediately or store in the refrigerator for later. 

Yield: About 8 slices.  


This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Full Plate Thursday @ Miz Helen's Country Cottage, and Simple Lives Thursday @ A Little Bit of Spain in Iowa.

Oven-Baked Burgers

Little Love inspired these.  She loves burgers and I am always trying to come up with new versions so I don’t get bored eating them.  We call these the “everything” burgers because there is a little bit of everything in them.  They are so easy to put together quickly.  Baking them is great because all of the burgers are done at the same time.    

Oven-Baked Burgers

Equipment: Food Processor, Medium-Size Mixing Bowl, Large Baking Pan (I use a Stoneware Large Bar Pan)

·      1 pound grass-fed ground beef (See Resources)

·      2 large kale leaves, inner stem removed

·      2 carrots, scrubbed or peeled, cut into chunks

·      ½ cup cilantro, about 1 handful - stems are fine

·      6 ounces raw cheddar cheese, cut into chunks

·      2 tablespoons chili powder blend

·      1 teaspoon dried thyme

·      ½ - 1 teaspoon Celtic sea salt (See Resources)

·      ½ teaspoon kelp granules (I use Maine Coast)

1.    Preheat oven to 400 degrees F.

2.   Wash and prep kale, carrots and cilantro.

3.   Fit food processor with steel blade, add kale, carrots and cilantro.  Pulse until everything is shredded and combined, there should not be any large chunks left.

4.   Add raw cheddar, chili powder, thyme, sea salt and kelp to the mixture.  Pulse until combined. 

5.    Place ground beef in a medium size bowl.  Add veggie mixture to the ground beef.  Use your hand to mix just until ingredients are combined.

6.   Get baking pan ready.  Grab a small portion of the meat, form into the shape of a patty, and place on baking sheet.  Repeat until meat is gone. 

7.   Place baking pan in preheated oven and bake burgers for 10-12 minutes.    

Burgers w/ a few added meatballs for Little Love.

8.   Remove from oven and serve hot or store burgers in an airtight container in the refrigerator for later.   

Burgers w/ lots of Cilantro and Raspberry Kombucha

  

Yield: Varies, makes about 8-10 large patties, 15-18 small patties.

Storage: Store in an airtight container in the refrigerator or freeze for later use. 


This post is part of Homestead Barn Hop @ The Prairie Homestead, Make Your Own! Monday link-up @ Nourishing Treasures, Monday Mania @ The Healthy Home Economist, Weekend Gourmet Blog Carnival @ Hartke Is Online, Fat Tuesday @ Real Food Forager, Traditional Tuesdays @ Cooking Traditional Foods, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, These Chicks Cooked Recipe Swap @ This Chick Cooks, Allergy-Free Wednesdays Blog Hop @ Gluten Free Pantry, Real Food Wednesday @ Kelly the Kitchen Kop, and Hearth and Soul Hop @ Premeditated Leftovers.