Summer Squash Frittata
Celebrate the vibrant flavors of summer with this irresistible Summer Squash Frittata, a savory skillet dish that showcases tender zucchini and golden yellow squash sautéed with sweet onions. Perfectly blended with fluffy eggs, creamy milk, and a sprinkle of tangy Parmesan cheese, this recipe is elevated with fresh basil and parsley for a burst of garden-inspired freshness. Baked to perfection in the oven, the frittata boasts a golden, puffed texture that's as appealing to the eye as it is to the palate. Ready in just 40 minutes, this versatile dish works beautifully as a hearty breakfast, brunch centerpiece, or light dinner option. Serve warm or at room temperature, garnished with extra herbs for a gourmet touch. "Summer squash recipes," "easy frittata recipe," and "vegetarian brunch ideas" are just a few keywords that make this the ultimate seasonal favorite!
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Recipe Information
Ingredients
- 1 medium zucchini
- 1 medium yellow squash
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small yellow onion
- 8 large eggs
- 0.25 cup whole milk
- 0.33 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Thinly slice the zucchini and yellow squash into even rounds using a sharp knife or mandoline. Also, thinly slice the onion.
Heat the olive oil and butter in an oven-safe, 10-inch nonstick skillet over medium heat.
Add the onion to the skillet and sauté for 3–4 minutes, or until softened and translucent.
Add the zucchini and yellow squash to the skillet and sauté for about 5–7 minutes, stirring occasionally, until the squash is tender and slightly golden. Remove from heat.
In a large mixing bowl, whisk together the eggs, milk, Parmesan cheese, salt, and black pepper until fully combined.
Stir the chopped basil and parsley into the egg mixture.
Pour the egg mixture over the squash and onion in the skillet, ensuring the vegetables are evenly distributed.
Return the skillet to medium heat and cook for 2–3 minutes, allowing the edges to set slightly.
Transfer the skillet to the preheated oven and bake for 15–18 minutes, or until the frittata is puffed, golden, and the center is set.
Carefully remove the skillet from the oven and let the frittata rest for 5 minutes.
Slice into wedges and serve warm or at room temperature. Garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2468 mg | 107% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 11.9 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 157 mg | 12% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 726 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
