Simple Yellow Squash Frittata: A Quick and Healthy Breakfast or Brunch

There is something magical about a frittata that makes even the most chaotic morning feel a little more put together.

I discovered this simple Yellow Squash Frittata during a week when my garden overflowed with bright crooked neck squash, and I needed a fast meal that still felt special.

It takes just five minutes to prep and ten minutes to cook, so you can have a hot, satisfying breakfast on the table faster than you can decide what to wear.

The eggs puff into a golden cloud, the cheddar melts into little pockets of sharp creaminess, and the tender rounds of squash nestle throughout every slice.

Whether you are feeding a hungry family or meal prepping a few days of low carb lunches, this frittata has your back. My kids call it the ‘big pancake egg’ and they love dipping it in a little ketchup (no judgment).

ingredients

This recipe was adapted from a community submission on Food.com. The ingredient list is wonderfully short and uses everyday staples.

this …

• 4 small yellow squash
• 1 tablespoon butter
• 6 large eggs
• 1/2 cup grated cheddar cheese (or your favorite melting cheese)
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/2 teaspoon pepper

I almost always have these on hand. If you are out of Italian seasoning, a pinch of dried oregano and basil does the trick.

And while sharp cheddar is my go to, a handful of shredded mozzarella or pepper jack works beautifully too, just use what you have. This dish is forgiving and happy to accept whatever cheese is living in your fridge.

directions

Here is how it all comes together, easy enough for a weekday morning. The full original recipe lives at Food.com, and I have tweaked nothing except the way I describe the process.

1. Slice the squash. Cut the yellow squash into even rounds, about 1/4 inch thick. If your squash is on the larger side, simply halve it lengthwise and then cut it into half moons. You want the pieces to cook at the same rate.
2. Sauté in butter. Melt the tablespoon of butter in a medium, nonstick skillet over medium heat. Once it foams, tumble in the squash. Let the rounds sizzle without moving them for a minute or two, then give the pan a gentle shake. Sauté just until the squash is tender crisp and barely golden at the edges. I like to taste a piece at this point to check the seasoning, though the eggs will bring it all together.
3. Beat the egg mixture. While the squash cooks, crack the eggs into a bowl. Whisk in the grated cheese, Italian seasoning, salt, and pepper. Beat everything until the mixture is uniformly pale yellow and a little foamy, this is the secret to a light, puffy frittata.
4. Pour and cook. Spread the sautéed squash into an even layer in the skillet. Pour the egg mixture right over the top, tilting the pan so it flows into every gap. Then let it cook undisturbed over medium low heat until the edges are set and the center still jiggles just slightly when you shake the pan, 8 to 10 minutes. You can cover the pan loosely with a lid or a piece of foil for the last few minutes to help the top set faster. The frittata is done when it is cooked through and puffy.
5. Serve. Slide the frittata onto a cutting board, slice into wedges, and serve warm. It pairs beautifully with a crisp green salad or a slice of buttered toast.

Questions & Replies

Can I make this frittata dairy free?
Sure, swap the butter for olive oil and skip the cheese, or use your favorite dairy free shred. The texture changes a little, but it is still delicious and satisfying.

What other vegetables work well?
Zucchini, shredded kale, or even a handful of cherry tomatoes are great partners. Just sauté any watery veggies until tender before adding the eggs so the frittata doesn’t get soggy.

Can I bake it instead of cooking on the stovetop?
Yes. After you pour the egg mixture over the squash, transfer the skillet to a 375°F oven and bake for 12 to 15 minutes, until the center is set. This method is especially helpful if your stovetop runs hot.

How do I store leftovers?
Wrap slices tightly and refrigerate for up to three days. Reheat gently in a skillet or microwave. The frittata also tastes great cold, straight from the fridge, perfect for a lunchbox or a quick snack.

RECIPE SUBMITTED BY

This treasured recipe comes from Zaney1, a prolific home cook on Food.com whose collection includes 181 recipes and counting. The community of 7 followers and 36 recipe tweaks proves how much people love making this dish their own. A big thank, you to everyone who tested, tweaked, and shared their results, that is what makes simple recipes truly shine.

Nutrition snapshot (per serving, based on the original source): 211 calories, 14.4g protein, 15.2g fat, 4.7g carbohydrates, 1.3g fiber, and 2.7g sugar. Please treat these numbers as estimates and adjust according to your specific ingredients.

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Yellow Squash Frittata

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There is something magical about a frittata that makes even the most chaotic morning feel a little more put together. I discovered this simple Yellow Squash Frittata during a week when my garden overflowed with bright crooked neck squash, and I needed a fast meal that still felt special.

• Total Time: 15 min
• Yield: 4 1x

Ingredients

Scale 1x2x3x

4 small yellow squash
1 tablespoon butter
6 eggs
1/2 cup cheddar cheese, grated
1 teaspoon italian seasoning
1/4 teaspoon salt
1/2 teaspoon pepper

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Instructions

1-Slice squash into equal sized rounds: Slice squash into equal sized rounds. You can cut a bigger squash in half instead of using the small ones, if you want to.
2-Saute squash in butter until tender-crisp: Saute squash in butter until tender-crisp.
3-Beat eggs with the grated cheese, Italian: Beat eggs with the grated cheese, Italian seasoning, salt and pepper.
4-Pour egg mixture over squash: Pour egg mixture over squash.
5-Cook until eggs are cooked and puffy: Cook until eggs are cooked and puffy.

Last Step:

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• Prep Time: 5 min
• Cook Time: 10 min
• Method: stovetop

Nutrition

• Calories: 211.5
• Sugar: 2.7
• Sodium: 370.3
• Fat: 15.2
• Saturated Fat: 7.2
• Carbohydrates: 4.7
• Fiber: 1.3
• Protein: 14.4
• Cholesterol: 339.7