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!

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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 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

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?! 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

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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

Author Rachel Singer

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.

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