Summer Squash and Ham Frittata

1 large yellow summer squash, sliced and salted
4-5 tablespoons extra-virgin olive oil, or more as needed
5 small potatoes, thinly sliced
1 large onion, thinly sliced
3 slices of ham cubed up
6 eggs
Freshly ground black pepper
1 cup grated Cheddar
1 tbs basil
1 tbs rosemary 


Preheat to 350. Slice squash and let sit in salt for 30 minutes. Put oil in pan and add the potatoes and onions plus pepper. Let cook until browned and remove from heat onto paper towel. Add squash and ham to pan and cook until tender and slightly browned on edges. Remove from heat with the potatoes and onions. 


Mix eggs and spices in bowl. Add cheese, squash, and potato mixes. Pour everything into a well greased round cake pan ON TOP of stove on medium and cook like that for about 10 minutes. Once the edges are cooked put the pan INSIDE the oven for about 10 minutes or until totally cooked. 

Summer Squash Quiche

• 
  
• Ingredients:
• 1 (8-ounce) can refrigerated crescent rolls
• 2 teaspoons mustard
• 1/4 cup butter
• 3 yellow squash (about 4 cups)
• 1-2 shiitake mushrooms (about 1-2 cups)
• 2 garlic cloves, pressed
• 1/4 teaspoon parsley
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon salt + pepper
• 2  eggs
• 1/4 cup milk
• 2 cups shredded mozzarella

Preheat oven to 375° 

• Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan.
• Bake at 375° for 6 minutes or until lightly browned. Gently press crust down with a wooden spoon. Spread crust with mustard, and set aside.
• Melt butter and garlic in a large pan on medium. Add squash and mushrooms; sauté until tender. Remove from heat; stir in spices.
• Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture. Pour over crust.
• Bake at 375° for 20 to 25 minutes or until a knife inserted in center comes out clean.

Almond Cake With Strawberry Buttercream Icing

1/2 cup butter, softened

1 1/2 cups sugar
3 eggs
2 1/4 cups flour
1 teaspoon salt
3 1/2 teaspoons baking powder
1 1/4 cups milk
1 teaspoon Almond Emulsion

Soften butter and preheat the oven to 350°F. Grease pans. Mix the ingredients together in the order they're listed - creaming the softened butter and sugar first, then adding the eggs, flour, salt, baking powder, and finally the liquids. Using an electric beater, beat everything together on low for 30 seconds, then high for 3 minutes. Bake for 30 minutes, or until the tops spring back slightly when pressed. Let cool for at least 15 minutes, then flip each pan over onto the rack and tap gently. Once cool frost cake and enjoy!