Australian_Yoga_Journal_2016_08_09_downmagaz.com

august/september 2016 yogajournal.com.au
66
SUMMER SQUASH, FINGERLING
POTATO, AND RED ONION FRITTATA
SERVES 8 | 30 MINUTES OR LESS
Celebrate the approach of spring with a frittata that makes
the most of local squash and potatoes. We’ve called for
new potatoes, but any firm “boiling” or new potato
variety will work.
2 Tbs. olive oil, divided
½ large red onion, thinly sliced (1 cup)
500 grams potatoes, thinly sliced lengthwise (1 ¾ cups)
1 ¼ cups thinly sliced zucchini (1 medium zucchini)
1 cup thinly sliced yellow squash (1 medium squash)
6 large eggs
½ tsp. fresh thyme leaves, plus fresh thyme sprigs
for garnish
1 Set oven rack in top third of oven; preheat oven to 200°C.
2 Heat 1 Tbs. oil in large, ovenproof skillet over medium heat.
Add onion, and season with salt, if desired. Cook 4 minutes,
or until softened, stirring occasionally. Add potatoes, and
cook 6 minutes, or until browned in places. Increase heat to
medium-high, and add zucchini, squash, and remaining 1 Tbs. oil.
Cook 5 minutes, stirring occasionally. Reduce heat to medium.
3 Meanwhile, whisk eggs in medium bowl, and season with
salt and pepper, if desired. Pour eggs into pan, and cook frittata
2 minutes, shifting vegetables around so that egg coats bottom
of pan. Sprinkle with thyme leaves, then bake frittata 7 to 8
minutes, or until eggs are no longer runny and begin to slightly
pull away from sides of skillet. Cool 2 minutes before serving.
Garnish with thyme sprigs.
PER SLICE 116 CAL; 6 G PROT; 7 G TOTAL FAT (2 G SAT FAT);
8 G CARB; 140 MG CHOL; 56 MG SOD; 1 G FIBER; 1 G SUGARS