Summer Squash Frittata with Herbs

Bon Appetit

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Photo by Tiny Foodie

Tweaks for the littles

Skip the herb topping for babies and small toddlers and instead mix some into the eggs.

Get the recipe on Bon Appetit

Ingredients

2 medium zucchini or other summer squash, coarsely grated

2 tablespoons olive oil, divided

1 small yellow onion, thinly sliced

2 garlic cloves, thinly sliced

Kosher salt, freshly ground pepper

1 tablespoon unsalted butter

12 large eggs, beaten to blend

⅓ cup crème fraîche or sour cream

¼ cup ricotta

2 tablespoons finely grated Parmesan

1½ cups (packed) mixed fresh tender herbs, such as basil, chives, parsley, and tarragon

2 teaspoons finely grated lemon zest

1 tablespoon fresh lemon juice

Crushed red pepper flakes (optional; for serving)

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