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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Wash and dry the yellow squash, then slice it into thin rounds, about 1/4-inch thick.

Step 3

Heat 1 tablespoon of olive oil and the butter in an oven-safe skillet over medium heat.

Step 4

Peel and dice the yellow onion. Add it to the skillet and cook for 2-3 minutes until softened and fragrant.

Step 5

Mince the garlic cloves and add them to the skillet. Sauté for 1 minute, stirring frequently to avoid burning.

Step 6

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.

Step 7

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.

Step 8

Pour the egg mixture over the cooked squash in the skillet. Spread everything out evenly with a spatula if needed.

Step 9

Let the frittata cook on the stovetop over medium-low heat for 3-4 minutes until the edges begin to set.

Step 10

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.

Step 11

Carefully remove the skillet from the oven (handle will be hot!) and let the frittata cool for 5 minutes before slicing.

Step 12

Serve warm, garnished with extra parsley if desired.

Nutrition Facts

Serving size	974 grams (974.0g)

Amount per serving	% Daily Value*
Calories	1320

Total Fat 99.30g	127%
Saturated Fat 39.60g	198%
Polyunsaturated Fat 3.00g
Cholesterol 1240mg	413%
Sodium 2285mg	99%
Total Carbohydrate 32.60g	12%
Dietary Fiber 5.80g	21%
Total Sugars 17.90g
Protein 76.90g	154%

Vitamin D 266IU	1328%
Calcium 1244mg	96%
Iron 8mg	44%
Potassium 1573mg	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.

Source of Calories

Fat: 67.1%

Protein: 23.1%

Carbs: 9.8%