Summer Squash & Herb Frittata

Summer Squash & Herb Frittata

Author: Stephanie Kay

Made with zucchini, fresh herbs and creamy goat cheese, this summer squash and herb frittata works equally well a healthy breakfast or simple dinner.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 slices 1x
  • Category: Breakfast
  • Method: Stovetop & Baked
  • Cuisine: Italian



  1. Preheat oven to 350°F.
  2. Remove ends from zucchini and use a cheese grater to grate zucchini into small pieces.
  3. In a bowl or strainer, use your hands to squeeze excess liquid out of zucchini (this is key to avoiding a soggy frittata).
  4. Heat olive oil in a cast-iron skillet or oven-proof skillet over medium-high heat.
  5. Add onion and garlic, season with salt and pepper, and cook, stirring occasionally until onion is softened, 3-4 minutes.
  6. Add zucchini to the skillet and season with another pinch of salt and pepper. Cook until zucchini is cooked through and beginning to brown, about 3-4 minutes.
  7. Reduce heat to medium-low and stir in butter until melted.
  8. In a large bowl, crack and whisk eggs, season with salt and pepper, and stir in herbs.
  9. Pour egg and herb mixture into the skillet with zucchini.
  10. Cook, gently stirring egg mixture frequently until edges are slightly set, about 5 minutes.
  11. Add dollops of soft goat cheese to the pan, as evenly distributed as possible. (You want cheese in every slice!)
  12. Transfer skillet to the oven and bake until puffed slightly and the centre is set, about 12–15 minutes.
  13. Remove frittata from the oven and allow to cool in pan at least 5 minutes before serving.
  14. Enjoy!


Keywords: egg, zucchini, herb, baked, easy, healthy