Yellow Squash Frittata
Bright, flavorful, and perfect for brunch or a light dinner, this Yellow Squash Frittata is a delightful way to showcase summer produce. Featuring tender slices of yellow squash sautéed with caramelized onion and garlic, this recipe is a celebration of simple, wholesome ingredients. The creamy egg mixture, infused with Parmesan cheese, fresh parsley, and thyme, bakes to a golden perfection in the oven, while a stovetop start ensures an even, fluffy texture. Ready in just 35 minutes, this dish is both rustic and elegant, ideal for entertaining or meal prep. Serve your frittata warm, garnished with fresh herbs, to impress with its garden-fresh flavors and farmhouse charm. Keywords: Yellow Squash Frittata, easy oven frittata, summer squash recipes, healthy brunch ideas, egg-based dishes.
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Recipe Information
Ingredients
- 2 medium yellow squash
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion
- 2 cloves garlic
- 6 large eggs
- 3 tablespoons milk
- 1 cup parmesan cheese
- 2 tablespoons fresh parsley
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Wash and dry the yellow squash, then slice it into thin rounds, about 1/4-inch thick.
Heat 1 tablespoon of olive oil and the butter in an oven-safe skillet over medium heat.
Peel and dice the yellow onion. Add it to the skillet and cook for 2-3 minutes until softened and fragrant.
Mince the garlic cloves and add them to the skillet. Sauté for 1 minute, stirring frequently to avoid burning.
Add the sliced yellow squash to the skillet along with the remaining 1 tablespoon of olive oil. Cook for 5-7 minutes, stirring occasionally, until the squash becomes tender and slightly golden.
While the squash cooks, crack the eggs into a mixing bowl. Add the milk, parmesan cheese, chopped parsley, thyme, salt, and pepper. Whisk until fully combined.
Pour the egg mixture over the cooked squash in the skillet. Spread everything out evenly with a spatula if needed.
Let the frittata cook on the stovetop over medium-low heat for 3-4 minutes until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center is set and the top is lightly golden.
Carefully remove the skillet from the oven (handle will be hot!) and let the frittata cool for 5 minutes before slicing.
Serve warm, garnished with extra parsley if desired.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1240 mg | 413% | |
| Sodium | 2285 mg | 99% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 17.9 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1244 mg | 96% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1573 mg | 33% | |
*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.
