Skip to Content

Summer Squash + Tomato Frittata — Low Carb, Gluten Free!

Today’s deliciously filling Summer Squash + Tomato Frittata is both keto-friendly and gluten free: A great choice for either a hearty brunch or everyday dinner!

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!

summer squash + tomato frittata in a skillet

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 sure to please the keto members of your family.

Looking for more vegetarian recipes? Take a few minutes to browse through the Meatless Monday category for additional dinner ideas.

Summer Squash + Tomato Frittata

summer squash + tomato frittata ingredients

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).

edges set on frittata

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?

summer squash + tomato frittata recipe

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?! Whether you enjoy this with fresh seasonal produce, or to provide a pop of summer flavor in the middle of winter, this frittata is sure to please.

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, though, did a creditable job on his portion, so I’m batting 500 with the kids this week…

Summer Squash + Tomato Frittata, printable recipe

Save Recipe!
Print Pin
5 from 4 votes

Summer Squash + Tomato Frittata

This flavorful low carb & gluten free frittata is a good Sunday brunch or Meatless Monday dinner recipe!
Course dinner or brunch
Total Time 40 minutes
Servings 4

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)

Instructions

  • 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.

Recipes in the real world

weekly ALDI meal plans from Mashup Mom -- six complete dinners for four, $60 out the door! MashupMom.com, every Wednesday.

Be sure not to miss the free weekly ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!

Recipe Rating




Kelly

Monday 13th of January 2020

This 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!

Lynn

Wednesday 8th of August 2018

I 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.

Amazing Zucchini Recipe Roundup - Friday's Featured Foodie Feastings

Thursday 28th of June 2018

[…] Summer Squash Tomato Frittata from Mash Up Mom […]

Tayelor

Saturday 12th of May 2018

I 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~

25 Spaghetti Squash Recipes | Salty Side Dish

Tuesday 8th of May 2018

[…] Summer Squash + Tomato Frittata | Mashup Mom: Low carb dish that is great to serve up for a light lunch or even brunch. You have the bursting vegetable flavor with a nice egg and cheese background of flavor.  […]

Simple Share Buttons