Ingredients
Scale
- 4 Large eggs
- 1 cup Milk (dairy or plant-based)
- 1 cup Yellow squash, diced
- 1/2 cup Onion, chopped (Shallots can be used for a milder taste)
- 1 cup Shredded cheese (Cheddar or your choice)
- Salt and pepper, to taste
- 1 tablespoon Olive oil
- Fresh herbs (optional, for garnish: parsley or basil work well)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat and sauté the chopped onion until translucent.
- Stir in the diced yellow squash and cook for about 5-7 minutes until tender.
- Whisk together the eggs, milk, salt, and pepper in a bowl.
- Stir in the sautéed vegetables and cheese, mixing evenly.
- Pour the mixture into a greased baking dish.
- Bake for 25-30 minutes, or until the frittata is set and lightly browned on top.
- Let it cool slightly before slicing. Garnish with fresh herbs if desired, and serve warm.
Notes
For a fluffier frittata, consider adding a splash of cream to the egg mixture. Use freshly grated cheese for better texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 350mg
Keywords: frittata, yellow squash, brunch, breakfast, healthy recipe