Summer Squash Frittata

Summer’s sweet bounty shines in this vibrant frittata, where tender summer squash and caramelized onions mingle with fragrant thyme and creamy eggs. Perfect for breakfast, brunch, or a light dinner, this sun-kissed dish is sure to delight with its bright flavors and velvety texture.

Ingredients

• 2 medium summer squash (such as zucchini or yellow crookneck), thinly sliced
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 large eggs
• 1 cup shredded cheddar cheese (optional)

Instructions

Preheat your oven to 375°F (190°C). In a large skillet, heat 2 tablespoons of oil over medium-high heat.

Add the sliced summer squash and cook for about 5 minutes, or until it starts to soften.

Add the sliced onion and cook for another 5 minutes, stirring occasionally, until both the squash and onion are tender. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.

In a large bowl, whisk together the eggs, dried thyme, salt, and pepper.

Set aside. In the skillet, add the cooked squash and onion mixture to the bowl with the eggs and stir gently to combine.

If using cheese, fold it into the egg mixture.

In a greased 9-inch (23cm) oven-safe skillet, pour the egg mixture and smooth the top. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and the center is set.

Remove the skillet from the oven and let it cool for a few minutes.

Slice the frittata into 6 wedges and serve warm.

Notes

Use any type of summer squash you like, such as pattypan or crookneck, as long as it’s thinly sliced.

If you want to get fancy, sprinkle some chopped fresh herbs like parsley or chives on top of the frittata before serving.

Don’t overmix the egg mixture or your frittata might become tough.

If you’re feeling extra hungry, add some diced ham or bacon to the skillet with the squash and onions for an added protein boost.

You can also make this recipe ahead of time and refrigerate or freeze it for a quick breakfast or brunch later.

Keep an eye on the frittata while it’s baking, as the cooking time may vary depending on your oven.

Nutrional Value

• Calories: 240
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 180mg
• Sodium: 350mg
• Total Carbohydrates: 12g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 18g