Summer Squash Fritatta

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Summer Squash Fritatta

Summer Squash Fritatta
1 cup each: thin green zucchini and yellow squash slices
1/4 cup red onion minced
1 tbsp. olive oil
1/2 cup tomatoes diced
6 ea eggs
2 tsp. J&D's Original Bacon Salt
3/4 cup sharp Cheddar cheese shredded
Cook squash and onion in hot oil for 5 minutes; stir in
tomatoes. Beat eggs with bacon salt and add to skillet.
Cook, stirring frequently, until eggs are about half cooked.
Stir in cheese, then cover and cook over very low heat for
about 5 minutes more or until eggs are cooked through.

Makes 4 servings.


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