Recipe: Yellow Squash and Cheese Frittata

Yellow Squash and Cheese Frittata, Courtesy:
Yellow Squash and Cheese Frittata, Courtesy:

This dish is especially fun, mostly because I just like to say “frittata!”.  Really, is just an open-faced omelet. This is a great option for a brunch with friends or when you want to make breakfast for dinner. I like to serve it with Spinach and Tortellini Soup.

2 tablespoons butter, divided
2 medium yellow squash, cut into ¼-inch rounds (2½ cups)
1 packed tablespoon thinly sliced fresh sage or basil leaves
10 large eggs
¼ cup water
½ teaspoon salt
¾ cup coarsely shredded Gruyère cheese


  1. Melt 1 tablespoon butter in a 12-inch nonstick ovenproof skillet over medium-high heat.
  2. Add squash, and saute 8 minutes; stir in sage/basil. Cook until tender and browned in spots, 1 to 2 minutes more.
  3. Meanwhile, arrange oven rack 6 inches from heat source; heat broiler.
  4. Whisk eggs, water and salt together in a bowl.
  5. Melt remaining tablespoon butter in skillet; pour eggs over squash.
  6. Reduce heat to medium-low, cover, and cook until set on bottom and edges but top is still loose, about 3 minutes.
  7. Uncover, and sprinkle cheese evenly over top.
  8. Broil frittata until just set, about 2 minutes.
  9. Cut into wedges to serve.

Food Mingle Blog Alternatives and Substitutions:

  • If you do not have an oven proof skillet, simply wrap your skillet handle in several layers of aluminum foil to make it oven proof.
  • Use one each of yellow squash and green zucchini in place of the 2 yellow squash – this will add more color to the dish.
  • If the Gruyere cheese is too sharp for your taste, then substitute ½ with another quick melting cheese of your liking
  • Let the frittata cool well before cutting into wedges – this will help it set and it will be much less messy to cut.

Yield: 4-6 servings

Adapted From:



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