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Summer Veggie Frittata

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 20-25 mins
  • Total Time: 30-40 mins
  • Yield: Serves 4 1x
  • Category: Breakfast
  • Method: Stove-Top, Baking


A flavorful frittata with zucchini, summer squash and cheddar cheese.


  • 8 large eggs
  • ¼ cup plain Greek yogurt
  • 1 ½ tablespoons Dijon mustard
  • ¾ teaspoon kosher or sea salt
  • ½ teaspoon ground black pepper
  • 2 small zucchinis, shredded
  • 1 small summer squash, shredded
  • ½ tablespoon olive oil
  • ½ small shallot, peeled and minced
  • ½ cup shredded cheddar cheese


  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, whisk together the eggs, Greek yogurt, Dijon, salt, and black pepper until thoroughly combined. Set aside.
  3. Place the zucchini and summer squash in a kitchen towel and squeeze the water from it over a bowl. Discard the water. Set aside.
  4. In a large oven-safe skillet, heat olive oil to medium-low heat. Add the shallot and sauté 2-3 minutes or until soft. Add the shredded zucchini and summer squash and sauté an additional 2-3 minutes or until slightly soft.
  5. Pour the egg mixture into the skillet and gently stir to incorporate the zucchini throughout the eggs. Top with cheddar cheese. Cook on medium-low heat until the sides of the frittata start to set. Transfer to the oven and cook 15-20 minutes or until set.
  6. Let slightly cool, then slice into wedges.


Cooking Tip: Oven cooking time will vary depending on how long you cook the frittata on the stove.

Make it a Meal: Serve with a cup of fruit or a green salad.


  • Serving Size: 1/4 of recipe
  • Calories: 264
  • Sugar: 2g
  • Sodium: 493mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 19g
  • Cholesterol: 388mg

Keywords: frittata, omelet, summer, zucchini, summer squash, vegetarian