Remember the episode of Friends way back in the day where Rachel made up a crazy story about attending a “regatta gala” while (yes, yet again) trying to impress some guy who wasn’t her lobster? Well, today you can enjoy your very own frittata gala with this veggie-filled Summer Squash + Tomato Frittata recipe!
Technically the “gala” part here is optional, but this hearty & flavorful frittata does work equally well as either a Sunday brunch or a Meatless Monday dinner recipe. Even better, summer squash + tomato frittata is naturally low carb and gluten free, so low carb MashupDad was super pleased with last night’s dinner. 🙂
Looking for more vegetarian recipes? Take a few minutes to browse through the Meatless Monday category for additional dinner ideas.
Summer Squash + Tomato Frittata
Ingredients
3 Tbsp olive oil
1-2 small summer squash, sliced thinly
1-2 small zucchini, sliced thinly
1/2 of a medium yellow onion, chopped
1 clove of garlic, minced
1 chipotle in adobo, minced (optional)
10 eggs
1/2 cup sour cream
Sea salt, to taste
Black pepper, to taste
1 tsp oregano
1 tsp parsley
1 cup shredded cheddar cheese
2 tomatoes, sliced (I used Roma from my garden)
Directions
Preheat oven to 400 degrees. Heat olive oil in a 12″ cast iron skillet over medium-high heat until shimmering, then add squash, onion, garlic, chipotle, and zucchini. Saute for 12-13 minutes, stirring occasionally, then spread squash mixture out across the bottom of your skillet.
While squash is sauteing, whisk together eggs, sour cream, sea salt, pepper, oregano, and parsley until well blended. Pour the egg mixture into the skillet on top of the cooked squash and continue cooking over medium-high heat just until the edges start to set (about three minutes).
Turn off heat and top eggs with shredded cheddar and sliced tomato, then move the skillet into the oven and bake at 400 degrees for 15 minutes, or until frittata is set. Broil for another two minutes to brown, then let sit for at least five minutes before slicing.
Notes: I used one smallish zucchini and two little squash in my frittata here. The one chipotle pepper when diffused through the whole big frittata adds only very mild heat (I might actually go with two next time!), but you can substitute a little crushed red pepper if you prefer.
Doesn’t this frittata just scream summer to you?
I used a couple of ripe garden tomatoes here to provide a burst of sweetness on top of the frittata, and they go really well with the milder squash & zucchini in this recipe — while the sour cream adds both tang and creaminess to the eggs. Plus, veggies are more fun to eat when they’re just so pretty, right?!
This filling vegetarian recipe satisfied even the confirmed carnivores in the family, although full disclosure: Mr. 10 has now decided he hates zucchini and refused to even try it. More for the rest of us, I guess! (High School Guy did a creditable job on his portion, so I’m batting 500 with the kids this week…)
Summer Squash + Tomato Frittata, printable recipe
This flavorful low carb & gluten free frittata is a good Sunday brunch or Meatless Monday dinner recipe!
- 3 Tbsp olive oil
- 1-2 small summer squash, sliced thinly
- 1-2 small zucchini, sliced thinly
- 1/2 of a medium yellow onion, chopped
- 1 clove of garlic, minced
- 1 chipotle in adobo, minced (optional)
- 10 eggs
- 1/2 cup sour cream
- Sea salt, to taste
- Black pepper, to taste
- 1 tsp oregano
- 1 tsp parsley
- 1 cup shredded cheddar cheese
- 2 tomatoes, sliced (I used Roma from my garden)
- Preheat oven to 400 degrees. Heat olive oil in a 12" cast iron skillet over medium-high heat until shimmering, then add squash, onion, garlic, chipotle, and zucchini. Saute for 12-13 minutes, stirring occasionally, then spread squash mixture out across the bottom of your skillet.
-
While squash is sauteing, whisk together eggs, sour cream, sea salt, pepper, oregano, and parsley until well blended.
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Pour the egg mixture into the skillet on top of the cooked squash and continue cooking over medium-high heat just until the edges start to set (about three minutes).
-
Turn off heat and top eggs with shredded cheddar and sliced tomato, then move the skillet into the oven and bake at 400 degrees for 15 minutes, or until frittata is set.
-
Broil for another two minutes to brown, then let sit for at least five minutes before slicing.
I used one smallish zucchini and two little squash in my frittata here. The one chipotle pepper when diffused through the whole big frittata adds only very mild heat (I might actually go with two next time!), but you can substitute a little crushed red pepper if you prefer.
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Carrie A Groff says
September 11, 2017 at 2:08 pmThis looks delicious!! I really need to invest in a cast iron skillet for recipes like this.
SuzanneF says
September 28, 2017 at 9:48 amThis was really good! My husband and daughter were really surprised! And, I was able to use my new cast iron skillet that you recommended! Wal-mart had it for 9.88 for the 12 inch skillet.
AND…I noticed that just this week, ALDI had cast iron skillets and Dutch ovens for sale! My favorite find this week was the triangular-shaped containers for lazy susans! $5, and I got my spices all corralled. (Incidentally, my spice collection and improved and grown a great deal since I started following this blog and making the recipes each week.
Courtney Mickelson says
April 25, 2018 at 10:51 pmCan this be made in a regular skillet? I do not owm a cast iron pan, but would love to try this recipe.
rachel says
April 26, 2018 at 7:30 amRegular skillets are not oven-safe, so you would need to transfer everything into an oven-safe dish before baking.
Cassandra Littlefield says
May 4, 2018 at 2:19 pmCan you omit or sub the sour cream? I have a kid with a milk allergy. I know he will eat this because he loves tomatoes and squash. I just can’t use the cream. Thanks!
rachel says
May 4, 2018 at 3:36 pmIt adds some creaminess and tang, so you could omit but that’s what you’d be losing. They do make dairy free sour cream, but ALDI does not carry — I used to get it at Whole Foods or Trader Joe’s when my son was DF for a while. Greek yogurt would also work if you have a plain DF Greek yogurt on hand.
Tayelor says
May 12, 2018 at 8:33 amI made this the other night in my lodge combo cooker. I was unsure about it when I took it out of the oven because the broiling firmed up the top but left just the slightest runny layer underneath when we went to serve it. But by the time we started eating that had cooked through to the perfect creamyness.
Only things I would add in the future would be a flavorful ground pork breakfast sausage and top it with parmesan.
Eggselent recipe~
Lynn says
August 8, 2018 at 3:08 pmI just learned a technique for making the most creamy, tender frittata from Chef Bobby Parrish. After you add the eggs, “Use a rubber/silicon spatula to constantly stir the mixture while you cook it for 3-5 minutes. The goal is to prevent any chunky egg curds from forming, so you need to constantly stir, turn the heat down a little if the eggs are cooking too fast.” Because its mostly comes together it only needs another 7-8 min in the oven. You wont believe how much better the texture is. You wouldn’t even need the sour cream.
https://www.flavcity.com/healthy-breakfast-meal-prep
This technique would also allow you to not have the oven on so long.
Kelly says
January 13, 2020 at 8:35 amThis was a huge hit in our house. My daughter was trying to get seconds before her firsts were done and my husband was trying to eat everyone’s seconds!