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Yellow Squash Frittata

Delightful Yellow Squash Frittata for a Healthy Brunch

This Yellow Squash Frittata is a healthy and delicious brunch option, packed with fresh veggies and parmesan.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: American
Calories: 128
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Frittata
  • 1 cup Zucchini Adds moisture and flavor; substitute with other summer squashes if desired.
  • 1 cup Yellow Squash Provides sweetness and a vibrant color; can be replaced with vegetables like bell peppers.
  • 1 medium Onion Builds a savory base; yellow or red onion works, and shallots can be substituted for a milder flavor.
  • 2 tbsp Extra Virgin Olive Oil Perfect for sautéing; can use melted butter for a richer taste.
  • 2 cloves Garlic Enhances aromatics; fresh minced garlic is recommended but can be omitted for a milder frittata.
  • 10 large Eggs Room-temperature eggs yield a creamier texture.
  • 2/3 cup Parmesan Cheese Adds depth and richness; substitute with other hard cheeses or nutritional yeast for a vegan option.
  • 1 tsp Salt Essential for seasoning; adjust to taste.
  • 1/2 tsp Ground Black Pepper Adds warmth; can increase for spiciness.
  • 1 tsp Dried Oregano Infuses the dish with herbal notes; fresh oregano can be substituted.
  • 1/4 tsp Red Pepper Flakes Adds a hint of spice; omit for a milder dish.

Equipment

  • Oven-safe skillet
  • Steamer basket
  • mixing bowl

Method
 

Preparation Steps
  1. Begin by slicing the zucchini and yellow squash into 1/4-inch rounds, placing them in a bowl.
  2. Set your oven to 400°F (200°C) to preheat.
  3. Steam the sliced zucchini and yellow squash for 5-7 minutes until they are partially tender but still slightly firm.
  4. Transfer the squash to a colander and press out any excess moisture.
  5. In an oven-safe skillet, heat the olive oil over medium heat and sauté the minced onion for 4-5 minutes until soft and golden, then add the garlic.
  6. In a large mixing bowl, whisk together the room-temperature eggs, grated parmesan cheese, salt, black pepper, oregano, and red pepper flakes until uniform.
  7. Gently fold the steamed and drained squash mixture into the skillet with sautéed onions and garlic, then pour the egg mixture over the top.
  8. Transfer the skillet to your preheated oven and bake for 25-30 minutes.
  9. Once baked, remove the skillet and let it cool for about 5 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 128kcalCarbohydrates: 3gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 230mgSodium: 300mgPotassium: 210mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Ensure you steam and drain the squash thoroughly to prevent a watery frittata. Use room-temperature eggs for a creamier texture, and feel free to mix in other veggies like bell peppers or mushrooms.

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