Dani Spies

Well, yeah... sorta, I mean technically yes BUT summer squash (aka zucchini) is always available at the grocery store (we're talkin' all year round) SO on a not-so-technical level, summer squash still works (even if we ARE nearly rounding the corner of November!).

What can I say, I've been marching to the beat of  different drummer lately and this new drummer has a really slow pace!!  For example, we shot this video when I was about five months preggo  (Katie is four months now) and have just finally got it edited and ready to post!  S-L-O-W.

Whew... as wonderful as a baby can be, these little buggers are CRAZY time consuming!! 

BACK TO THE VIDEO...
Even though I'm using summer flavors in this video, I urge you to just take the basic technique of making the frittata and then add whatever veggies and herbs you have on hand.  By doing this you can make this recipe idea work no matter what time of year it is!

For example, to capture some real fall flavors you could try butternut squash and sage OR sweet potato and rosemary.  Actually, you could even try zucchini with some thyme and carrots if you wanted to keep with the squash theme.

Whatever flavor combo you choose, frittatas are a great make-ahead-meal because they work well hot, cold, and at room temperature SO you can always make one and leave it in the fridge for a quick breakfast, lunch OR dinner (so flexible is the frittata, no?).

SO enough reading already... let's get to the video!!  Enjoy:).