Description
Savory Squash Frittata is a hearty, protein-rich dish packed with tender squash, eggs, cheese, and herbs. Perfect for breakfast, brunch, or a light dinner, this one-pan recipe is easy, versatile, and full of cozy flavor.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cups yellow squash or zucchini, thinly sliced
- 1 red bell pepper, diced
- 8 large eggs
- ¼ cup milk or cream
- ½ cup shredded cheddar or feta cheese
- 1 tbsp fresh parsley or basil, chopped
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium heat. Sauté onion, squash, and bell pepper until tender, about 6–8 minutes.
- In a bowl, whisk eggs, milk, salt, pepper, and red pepper flakes if using.
- Pour egg mixture over the vegetables in the skillet. Sprinkle cheese evenly over the top.
- Cook on the stovetop for 2–3 minutes until edges begin to set.
- Transfer skillet to the oven and bake for 15–18 minutes, or until the frittata is puffed and set in the center.
- Remove from oven, cool slightly, garnish with fresh parsley or basil, and slice to serve.
Notes
- Use zucchini, yellow squash, or a mix of both.
- Add cooked bacon, sausage, or ham for a meatier version.
- Swap cheddar for mozzarella, Parmesan, or goat cheese for different flavors.
- Great served warm or at room temperature—perfect for brunch spreads.
- Store leftovers in the fridge for up to 3 days; reheat gently in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Baked / Stovetop
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 slice (1/4 of frittata)
- Calories: 220
- Sugar: 4g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 280mg
Keywords: savory squash frittata, zucchini frittata, baked egg dish, squash egg bake, vegetable frittata, brunch recipes