Solo Progressive Brunch - course 2
Yellow Squash Skillet Frittata - spiralize 1 medium yellow squash, grate 1 small clove garlic. Heat a dollop of Olive oil in a skillet, add garlic sauté 30 seconds, add sea salt pepper fresh thyme and the squash spirals. Sauté medium high heat until almost dry, stirring a few times. Spread to one layer to edge of skillet. Add a generous sprinkling of zaatar. Beat 2 farm eggs in a bowl, add salt and pepper, pour on top of squash, and pull edges of egg in to the center as it cooks. When set on the bottom, slide frittata onto a small plate, and flip back into skillet to finish cooking, just barely in the pan long enough to firm up the eggs. Slide back onto plate. Add a generous scoop of pesto in the center, and eat up!