Photo: William Dickey; Styling: Rose Nguyen
Prep Time
20 Mins
Cook Time
14 Mins
Bake Time
35 Mins
Makes 6 to 8 servings

This dish is a wonderful way to cook using what you've already got on hand. Simply sauté garden-fresh zucchini, summer squash, and onions, then whisk in lightly beaten eggs and sour cream. The result is a light (yet substantial) and moist frittata that's chock full of healthy veggies. A sprinkling of fresh basil adds a hint of sweetness and a taste of summer with each bite. This frittata is fantastic warm or cold and can be served with tomato sauce or salsa.

How to Make It

Step 1

Melt 3 Tbsp. butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, squash, and onion, and sauté 12 to 14 minutes or until onion is tender. Remove skillet from heat.

Step 2

Whisk together eggs and next 3 ingredients until well blended. Pour over vegetable mixture in skillet.

Step 3

Bake at 350° for 33 to 35 minutes or until edges are lightly browned and center is set. Sprinkle evenly with chopped fresh basil.

Ratings & Reviews

Simple and delicious

May 31, 2017
This recipe was so easy. The result was a light fluffy frittata with sweetness from the sauteed vegetables. I threw in some parmesan to the egg mixture and chopped yellow pepper into the sauteed veggies. Will definitely make again. Served with sliced tomatoes.

CarolKeogh1's Review

March 06, 2012

daNeesey's Review

July 12, 2014
This was a delightful dish. I halved it easily (and cooked it in my 7" iron skillet) and for a change, made it just as the recipe instructed -- though I was tempted to add ricotta for the sour cream and a touch of parmesan! Maybe next time?! It was light and yet had substance. It held its shape perfectly when serving, too, which made for pretty presentation. Highly recommend! :)

Bigapplelady's Review

August 15, 2013
Did not have yellow squash so used only zucchini from my garden, grated instead of cubed, and it is a delightful way to use up the garden overflow, have been doing this for years and years, using Olive Oil instead of butter. I often add a handful of Parmesan cheese to the egg mixture before adding it to the skillet. Important point ... be sure the handle of your skillet is oven proof.