top of page

Summertime Frittata

Frittatas are delicious anytime time of year. Although they really shine during the summer when we are able to use fresh vegetables from our garden. This one puts not only eggs, but summer squash front and center with a little help from some shallots, parmesan cheese and some fresh garden basil. This frittata is not only a delicious breakfast, but also a delicious lunch if you just add a salad.

Ingredients for Summertime Frittata:

1 yellow squash, sliced into 1/8 inch slices

2 shallots, sliced

2 tablespoons of parmesan cheese plus

2 tablespoons olive oil

1/4 cup of milk

Kosher salt


Fresh basil

You will also need some aluminium foil and a 8-10 inch non-stick pan.

Time Saving Tip: If you plan on making this frittata for breakfast you can slice the squash and shallots the night before and just keep them in the refrigerator.

Let's gather up what we need.

Let's get cooking!

If you haven't already prep the vegetables.

In a medium bowl beat together the eggs and the milk. Then lightly beat in 2 tablespoons of the parmesan cheese.

Heat pan over medium high heat. Drizzle enough oil to saute the vegetables.

Add the vegetables to the pan and sprinkle with some salt and pepper. Saute until the vegetables have softened. Once the eggs are added the vegetables don't cook much more, so cook them to your preference prior to adding the egg mixture. I like the squash to still have some bite once the frittata is fully cooked.

Right before adding the eggs add another tablespoon or two of olive oil to the pan. Swish it around. Remember you want the frittata to come out the pan and the extra olive oil helps with this process.

Pour the egg mixture into the pan. As the eggs start cooking, slip a spatula under the cooked portion by the edge of the pan and move some of the cooked eggs towards the middle of the pan. This allows the uncooked eggs to flow to the bottom of the pan and start cooking. Do this a few times until it looks like most of the eggs are partially cooked.The eggs should not be browning. If they are, the heat it too high and you should turn it down.

The frittata is nearly ready. While the eggs still look wet, sprinkle with the remaining two tablespoons of parmesan cheese.

Cover with foil for a couple of minutes just to melt the cheese. The goal is to have barley cooked eggs...not dried out eggs.

This is how the frittata should look like when it is finished cooking. Looks so good!

Sprinkle with fresh basil. Shake the pan a bit to jostle the frittata. Now slide it onto a plate. It's ready to serve.

Whether you serve this summertime frittata right from the pan or served on a platter, it can't be beat. It is the perfect weekend brunch, so invite some friends over.



bottom of page