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Yellow Squash Frittata

Savory Yellow Squash Frittata for Easy Brunch Perfection

Delight in the flavors of Yellow Squash Frittata, a creamy, gluten-free dish perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Frittata
  • 3 cups Zucchini, thinly sliced into 1/4-inch rounds Substitute with yellow squash or other summer squash.
  • 2 cups Yellow Squash, thinly sliced into 1/4-inch rounds Can be replaced with more zucchini or other vegetables.
  • 3/4 cup Onion, finely minced Use shallots for a milder taste or green onions.
  • 2 tbsp Extra Virgin Olive Oil Any light oil like avocado can serve as a substitute.
  • 2 cloves Garlic, minced Use garlic powder for a milder version.
  • 10 large Eggs, room temperature The main structure component for binding.
  • 2/3 cup Grated Parmesan Cheese Can be substituted with hard cheese or a dairy-free option.
  • 1 tsp Salt Adjust according to preference.
  • 1/2 tsp Ground Black Pepper For a kick, red pepper or cayenne can be used.
  • 1 tsp Dried Oregano Fresh oregano can be substituted for a more intense taste.
  • 1/4 tsp Red Pepper Flakes Optional; adjust to taste.

Equipment

  • 10-inch oven-safe skillet
  • Mixing bowl
  • Colander

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your equipment including a skillet, mixing bowl, and colander.
  2. Steam zucchini and yellow squash slices until slightly tender, about 5–7 minutes. Transfer to colander and press to remove excess moisture.
  3. Heat olive oil in skillet over medium heat. Sauté onion for 4–5 minutes until golden. Add minced garlic and cook for an additional 30 seconds.
  4. In a mixing bowl, whisk together eggs, parmesan cheese, salt, black pepper, oregano, and optional red pepper flakes until frothy.
  5. Fold drained zucchini and yellow squash into the sautéed onion and garlic in the skillet. Pour egg mixture evenly over vegetables.
  6. Bake in the oven for 25–30 minutes, or until set in the center and golden brown on top. Check with a knife.
  7. Remove from oven and let it rest for 5 minutes before slicing and serving warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 7gProtein: 12gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 220mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Store in an airtight container for up to 4 days or freeze for up to 2 months. Reheat in the oven or microwave.

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