This is totally one of those “food blogger problems” kinds of things, but it’s been haunting me how much I hate the photos on some of my earlier frittata recipes. Like, what the f*** was I thinking with some of those? I’d thought about re-shooting the photos, but when I was playing around with some summer squash recently, I decided to just write up a whole new recipe to share with you guys rather than be, like, “use whatever vegetables you have handy” as I often do. I’m not sure about you, but sometimes when I’m feeling overwhelmed by life stuff (we’ll talk about this summer later, when it’s in the past tense), I need someone to be super-specific with me and tell me what to work with and what to do with it.

So in the spirit or making the best of summer produce, I have a delicious summer squash frittata to share with you guys today.

Summer Squash Frittata

If you’re doing this as part of a meal prep, then you can make a double batch of this easy sautéed summer squash and use half in this recipe. The rest you can add to salads, pasta, or serve with cooked chicken (like this one) or fish.



  • 1 tablespoon olive oil
  • 1 small yellow onion, dived
  • 1 clove garlic, minced
  • 1/4 cup white wine (optional)
  • 1 large yellow squash, cut into half-moons
  • 4 cups kale or other greens, chopped
  • 1 tablespoon Herbes de Provence
  • 2 tablespoons fresh basil leaves, chopped
  • 8 eggs or 2 cups liquid egg whites
  • 1/3 cup  grated fontina cheese (optional)


  1. Preheat oven to 400 degrees F.
  2. In a cast iron or skillet or similar oven-proof pan, heat oil over medium heat. Add onion and sauté until translucent. Add garlic and cook another minute or until fragrant.
  3. Add wine and allow liquid to cook down for a minute or two before adding the squash and herbs. Cook until squash is soft and beginning to brown, about 6 minutes.
  4. Add kale. Cook until kale is wilted, about4-5 minutes. Remove from heat and aside.
  5. Meanwhile, whisk together eggs/egg whites, and cheese.
  6. Pour egg mixture over veggies. Bake at 400 degrees for 35-40 minutes or until eggs are set. Allow to sit 10 minutes before slicing.

Serves 2-4

Summer Squash Frittata


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