Yellow Squash Frittata

Yellow Squash Frittata created by eatrealfood

I still haven't made this but I am editing the recipe based on the reviewers' suggestions. :-)

Ready In:


  • 4 small yellow squash
  • 1 tablespoon butter
  • 6 eggs
  • 12 cup cheddar cheese, grated (or your favorite cheese)
  • 1 teaspoon italian seasoning
  • 14 teaspoon salt
  • 12 teaspoon pepper


  • Slice squash into equal sized rounds. You can cut a bigger squash in half instead of using the small ones, if you want to.
  • Saute squash in butter until tender-crisp.
  • Beat eggs with the grated cheese, Italian seasoning, salt and pepper.
  • Pour egg mixture over squash.
  • Cook until eggs are cooked and puffy.
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"I still haven't made this but I am editing the recipe based on the reviewers' suggestions. :-)"

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  1. winettie
    This Yellow Squash Frittata was Yummy! I used the creme fraiche (made from scratch). Served the squash dish with a roll of buttered lefse. A real treat.
  2. carole in orlando
    Very nice frittata recipe. It has all kinds of possibilities and variations that can be made. Thanks for a good breakfast or lunch recipe. I served it with fresh bread and watermelon. Carole in Orlando
  3. eatrealfood
    Yellow Squash Frittata Created by eatrealfood
  4. eatrealfood
    My husband loves squash so he made this for himself today. He also followed PaulaG's lead and sauteed the squash till crisp-tender instead of boiling it. It's also better cut into rings instead of diced small, for texture. He used egg subsitute and omitted the cheese to knock off all that cholesterol, so this was much healthier. This made a delicious satisfying brunch for him.
  5. PaulaG
    I tagged this recipe knowing that it was one of your adoptees and you hadn't made it yet. I would never have made this as written. It is my belief, and only my belief, veggies in a frittata should be crisp tender. Hope you don't mind that I took some liberty with this recipe. I sliced the squash thin and added some green onions and red bell pepper. Cooked the onion and bell pepper for a few minutes in a lightly buttered cast iron skillet, added the squash and cooked to wilt. Poured the eggs mixture of egg substitute mixed with 1 tablespoon crème fraiche, black pepper and Italian seasoning over the veggies. Cooked, lifting egg to allow the uncooked portion to go to the bottom of the pan. When eggs were almost set, I topped them off with freshly grated parmesan cheese and placed under the broiler for a few minutes to melt the cheese. The family enjoyed this served with fresh biscuits.

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