This easy Squash and Tomato Oven Frittata makes for a perfectly filling brunch or lunch entree, full of eggs, veggies and Gruyère cheese.
Squash and Tomato Oven Frittata
If you’re looking for a nice, light summer meal… this is it! It uses up some great summer vegetables and herbs, and it’s a pretty low carb choice. I love the cheese added in. It’s a tasty frittata!
🛒 Ingredients Needed:
- zucchini and/or yellow squash
- salt and freshly ground black pepper
- olive oil
- shallots
- garlic
- Roma tomatoes
- eggs
- freshly grated Parmesan cheese
- fresh oregano, basil and Italian parsley
- Gruyere cheese
✏️ How to make a Squash and Tomato Oven Frittata:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
- Trim ends off the squash and slice very thinly, about ¼-inch thick. Transfer to a colander, sprinkle with the salt, and set aside to drain for 15 to 20 minutes; rinse and pat dry.
- In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the squash and sauté until crisp-tender, 4 to 5 minutes. Transfer to a plate lined with paper towels to drain. Add 1 teaspoon of the oil to the skillet and sauté the shallots and garlic for 1 minute. Add the tomatoes and cook until heated through; transfer to a plate and set aside.
- In a large bowl, whisk the eggs with the Parmesan and pepper. Heat the remaining 5 teaspoons oil in the skillet over medium heat, spread the squash over the pan bottom, and sprinkle with the oregano. Pour in the egg mixture and cook until set, about 5 minutes. Meanwhile, preheat the broiler. Top the frittata with the tomato mixture, Gruyère, basil and parsley. Slip under the broiler just to melt the cheese, about 1 minute.
- Cut into wedges and serve warm or at room temperature.
➡️ Tips and Substitutions:
- I think this frittata turns out great when you use a combination of yellow and zucchini squash. The colors are fabulous, and the flavor is nice too.
- Use an alternative cheese to Gruyere, if you’d like. Try havarti, Jack cheese or white cheddar.
- If you want to use dried herbs, use one dried teaspoon of each instead of fresh.
✔️ About Yellow and Zucchini Squash:
Yellow squash and zucchini squash are both popular varieties of summer squash, known for their mild flavor and versatility in cooking. Here are some details about each:
Yellow squash typically has a vibrant yellow skin, although some varieties can be a lighter yellow or even almost white. The flesh of yellow squash is mild, slightly sweet, and tender when cooked. Yellow squash can be sautéed, grilled, roasted, or used in soups, stews, and casseroles. It pairs well with herbs like thyme, basil, and dill.
Zucchini has a dark green or sometimes light green skin. It has a mild, slightly sweet flavor and a firm texture when cooked. Zucchini is extremely versatile and can be grilled, sautéed, baked into bread or muffins, spiralized into noodles (zoodles), or used raw in salads. It is also a popular ingredient in ratatouille and other Mediterranean dishes.
❤️ What I Love About This Recipe:
- It’s a nice, light meal!
- Sometimes I have extra zucchini that has been gifted to me in the summertime from gardens around the neighborhood. This is a great recipe to use it up!
- If you have fresh herbs growing, this recipe uses a lot of them.
Squash Recipes:
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Squash and Tomato Oven Frittata
Ingredients
- 5 medium (about 1½ pounds total) zucchini or yellow squash, in any combination
- 1 teaspoon salt
- 3 tablespoons olive oil, divided
- 2 medium shallots or green onions, including green tops, chopped
- 1 medium garlic clove, minced
- 2 medium Roma tomatoes, seeded and diced
- 6 large eggs
- 2 tablespoons freshly grated Parmesan cheese
- freshly ground black pepper, to taste
- 1 tablespoon minced fresh oregano
- ½ cup shredded Gruyère cheese
- 3 tablespoons minced fresh basil
- 2 tablespoons minced fresh flat-leaf Italian parsley
Instructions
- Trim ends off the squash and slice very thinly, about ¼-inch thick. Transfer to a colander, sprinkle with the salt, and set aside to drain for 15 to 20 minutes; rinse and pat dry.
- In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the squash and sauté until crisp-tender, 4 to 5 minutes. Transfer to a plate lined with paper towels to drain. Add 1 teaspoon of the oil to the skillet and sauté the shallots and garlic for 1 minute. Add the tomatoes and cook until heated through; transfer to a plate and set aside.
- In a large bowl, whisk the eggs with the Parmesan and pepper. Heat the remaining 5 teaspoons oil in the skillet over medium heat, spread the squash over the pan bottom, and sprinkle with the oregano. Pour in the egg mixture and cook until set, about 5 minutes. Meanwhile, preheat the broiler. Top the frittata with the tomato mixture, Gruyère, basil and parsley. Slip under the broiler just to melt the cheese, about 1 minute.
- Cut into wedges and serve warm or at room temperature.
Notes
- To seed a tomato, cut it in half crosswise, then lightly squeeze and shake it to dislodge the seeds. Use a finger, if needed, to help dislodge the seed sacs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delish and easy to make! However, we liked it better when it was served hot…