Squash and Scallion Frittata

Squash and Scallion Frittata

I can’t count the number of times I’ve made Frittata. It’s one of my favorite meals to make for breakfast since you can use virtually any vegetable you want and it always turns out delicious.

Its great for those weekend mornings where you want something quick and simple but a bit more special than a weekday breakfast. Frittata is also a great way to use up the random bits of leftover produce from recipes you made during the week that you’d normally end up throwing out. 

I make this version a lot since I always have zucchini squash on hand, but I’ve also made it with cherry tomatoes, broccolini, mozzarella and Italian herbs, or potatoes, breakfast sausage, asparagus and jack cheese. You can pretty much use any flavor combination that sounds good to you, just stick to the same ratio of egg, cheese and half & half or milk. Whatever vegetables you choose to use, it’s important to sauté them for 1-2 minutes before baking. This will cook out some of the water from the veggies and ensure the frittata isn’t soggy. 

to make a chiffonade of basil: stack the leaves, roll the stack, slice the roll

**you don’t need a toothpick, I used one so I could take the photo 😉 


Ingredients

(serves 6)

  • 8 eggs
  • 2 cups very thinly sliced zucchini squash, about 1 medium zucchini (I suggest using a mandolin)
  • 1/4 cup half & half or milk 
  • 1/3 cup shredded cheddar or jack cheese 
  • 2 Tbsp thinly sliced scallions, about 1 large scallion 
  • 2 Tbsp extra virgin olive oil 
  • 1/2 Tsp kosher salt 
  • 6-8 grinds of freshly cracked pepper
  • 5 basil leaves, cut into chiffonade 

Instructions

  1. Preheat the oven to 400 degrees. 
  2. Slice the zucchini and scallions 
  3. Heat the olive oil in a large skillet (use the same one you’ll bake the frittata in) and sauté the zucchini, scallions, salt and pepper for 1-2 minutes, until just softened. Let the mixture cool slightly. 
  4. Crack the eggs into a large mixing bowl, add the half & half and whisk to combine
  5. Chiffonade the basil leaves and add to the bowl of eggs along with the cheddar cheese 
  6. Pour the egg mixture into the sauté pan 
  7. Bake for 18-20 minutes 

You can check doneness (I like to check at 18 minutes) by gently shimmying the pan back and forth to see if the eggs are still jiggly. If so, leave it in for another 2 minutes. The frittata is cooked when the eggs are set in the center.

Print Recipe

Back to Top