Photo: William Dickey; Styling: Rose Nguyen
Prep Time
20 Mins
Cook Time
14 Mins
Bake Time
35 Mins
Yield
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

JenBlalock
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

Bigapplelady
March 06, 2012
N/A

daNeesey's Review

daNeesey
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

CarolKeogh1
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.