Summer Squash Frittata

  • Yield 4 servings

Summer squash are tossed with sliced onion and sun-dried tomatoes, then seasoned with red pepper flakes and parmesan cheese. This versatile breakfast pie works well with any variety of zucchini or summer squash.


4 cups your favorite summer squash, sliced thin
1/2 medium onion, sliced thin
5 sun-dried tomato halves, reconstituted and chopped
6 eggs
2 tablespoons nonfat milk
Red Pepper flakes, to preference
1/2 cup Parmesan cheese, grated


  1. Preheat the oven to 400F.
  2. Layer the sliced summer squash in a cast iron or nonstick frying pan. Don’t pack down the summer squash slices as you want the egg mixture to fill the spaces in between.
  3. Layer the sliced onions and reconstituted sun-dried tomatoes on top of the summer squash.
  4. Beat the eggs, milk, red pepper flakes and salt together. Pour the egg mixture over the vegetables. Don’t worry if the egg mixture doesn’t cover all the vegetables before baking.
  5. Top with Parmesan cheese. Bake for 35 minutes, or until the eggs are set and the top is golden brown.
Recipe by Michele of It’s A Dogs Life, courtesy of Meatless Monday



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