Monday, July 26, 2010

Summer Squash Frittata Recipe

JR and I went to the Austin Farmer's Market on Saturday. I was like a kid in a candy store.
I darted from booth to booth. Buying peaches here, eggplant there. It was terrific!

At one point I sent JR back to the car to feed the meter and put the first of my booty in the trunk. While he was gone, I bought a pound of green beans, four different types of summer squash, and a ginger cream scone. By the time, he finally caught up to me I had acquired a carton of peaches, three different types of eggplant, and some fine jalapeno goat cheese. Within 10 more minutes, I had picked up a dozen chicken eggs, a dozen duck eggs and a pound of the sweetest baby beets I've ever seen. In about an hour I spent $69 and had an embarrassing moment in front of the woman selling peppers but more about that in a few days.

Today I'll give you my go-to summer squash frittata recipe. This frittata is hearty enough to serve as a meal and easy enough to please those of us with a lazy bone the size of a Bruhathkayosaurus' thigh bone.

Summer Squash Frittata
Preheat oven to 400 degrees.

4 cups summer squash, sliced thin (zucchini, yellow, mexican, you name it)
1/2 medium onion, sliced thin
4 or 5 sun-dried tomato halves, reconstituted and chopped
6 eggs
2 tablespoons milk (or cream or half & half)
red pepper flakes
1/2 cup Parmesan cheese

Assemble your cast of characters.

Slice your summer squash and layer in a oven proof dish. I suggest a cast iron pan or a non-stick fry pan with a metal handle. Don't pack it down. You'll want all those little spaces for the egg mixture to creep in.

Layer the sliced onions and reconstituted sun-dried tomatoes on top of the summer squash.

Beat eggs, milk, red pepper flakes and salt together. Pour over the vegetables. Don't worry if the egg mixture doesn't cover all the veggies. It will as it cooks.

Top with Parmesan cheese.

Bake for 35 minutes or until the eggs are set and the top is all golden brown and yummy.

I usually served this with some homemade shredded hash-browns and maybe a veggie sausage pattie or two.
Served with a small fruit salad this would make a great meatless dinner. I know it makes a great brunch.



  1. I'm not a fan of squash - but you make it look (and sound) delicious!! :)

  2. That looks absolutely delicious and I am in awe of the bounty you discovered Saturday!

    Glad you are home!

  3. Ooh, that looks great! I heard a radio spot about Meatless Monday and thought of you!

  4. That looks seriously yummy!

  5. This looks so good and sooo easy! I've never actually made a frittata before and all the recipes I've found, call for sauteing the veggies first. Do the veggies come out tender enough in this recipe (I have a picky 10 yr old)? Would love to try! :)

    1. The veggie come out very tender without pre-sauteing them. I hope you like it. This is one of our favorite breakfasts.

    2. Thank you! Giving it a try this week! :)

    3. This was fantastic!!! I made using yellow squash and zucchini, vidalia onions and red peppers...then topped it with a tomato/herb goat cheese I picked up at the farmer's market. This was so incredibly easy to make too and no pre-sauteing needed! It's definitely going in our rotations! Thank you so much for sharing! :D

    4. I'm glad you liked it. I mix it up a lot. Different cheeses, peppers, you name it but the basic recipe stays the same.