Frittata with Summer Squash, Spinach and Linguine

Kitchen Tested
  • Yield 6 servings

Family-friendly frittata showcasing linguine, veggies and cheese.

Frittata with Summer Squash, Spinach and Linguine
Mark Boughton Photography / styling by Teresa Blackburn

If you're watching your cholesterol, use 2 egg whites and 4 whole eggs for 140mg cholesterol per serving vs. 200mg. To make a frittata with corn, ham and cheddar, add 1 1/2 cups fresh corn and 4 ounces ham in place of the red bell pepper and spinach.


2 teaspoons butter
2 cups diced summer squash
1/2 cup diced red bell pepper
3/4 teaspoon salt, divided
2 cups cooked linguine (4 ounces uncooked pasta)
1 (10-ounce) package frozen chopped spinach, thawed and drained well
1/3 cup 2 percent reduced-fat milk
6 eggs
1/3 cup chopped basil
1/8 teaspoon freshly ground black pepper
1/2 cup (2 ounces) shredded sharp Cheddar cheese


  1. Coat a large ovenproof skillet with cooking spray. Add butter and melt over medium-high heat. Add squash, red pepper and 1/4 teaspoon salt; cook, stirring occasionally, until squash is lightly browned, about 6 minutes.
  2. Add linguine, spinach and basil to squash mixture. Whisk eggs, milk, remaining 1/2 teaspoon salt and pepper. Pour over noodle mixture. Jiggle pan to make sure egg mixture seeps down among noodles. Cover and cook until top is almost set, about 8 minutes.
  3. Preheat broiler. Sprinkle cheese on top of frittata and broil until golden brown.



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