Summer Squash and Basil Frittata Recipe


For the first time, we have nurtured a garden from seed this year. Rows of bell peppers, jalapeño peppers, squash, and zucchini are growing tall and filled with hope of nurturing something. Just yesterday, we harvested our first zucchini and two squashes, so I had to whip up this delicious, nutritious, and healthy frittata. The moment you take a bite of this light frittata, your belly will thank you!



3 tablespoons butter
2 small zucchini, chopped into 1/2" cubes
2 small squash, chopped into 1/2" cubes
1 small onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
6 eggs
1/2 cup low-fat Greek yogurt
1 teaspoon salt-free seasoning, such as Mrs. Dash
2 tablespoons fresh basil, chopped


  1. Melt butter in a 10-inch, cast iron skillet over medium-high heat; Add the chopped zucchini, squash, and onion, then sauté 12-14 minutes or until onion is tender. Add salt and pepper towards end of cooking time. Remove skillet from heat.

  2. Whisk together eggs and Greek yogurt until well blended. Add salt-free seasoning. Pour over vegetable mixture in skillet.

  3. Bake at 350° for 32-35 minutes or until edges are lightly browned and center is set. Remove from oven to cool, then sprinkle evenly with chopped fresh basil.

This is delicious served with fresh salsa on top and avocado on the side. 


Summer Squash & Basil Frittata



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