Introduction
Let’s talk frittata—aka the ultimate “clean out the fridge” meal that still feels totally intentional and delicious. This Squash and Tomato Oven Frittata is my go-to when I’ve got fresh summer veggies on hand and want something light, savory, and totally satisfying. It’s packed with zucchini, juicy tomatoes, herbs, and cheese, all held together with fluffy eggs and finished under the broiler for a golden, melty top. Whether you’re brunching, meal prepping, or just want dinner that doesn’t involve turning on the oven for an hour, this frittata totally delivers.
Detailed Ingredients 🥒🍅🧅🧀
- 🥒 5 medium zucchini or yellow squash (about 1½ pounds total), thinly sliced
- 🧂 1 teaspoon salt
- 🫒 3 tablespoons olive oil, divided
- 🧅 2 medium shallots or green onions, chopped
- 🧄 1 garlic clove, minced
- 🍅 2 medium Roma tomatoes, seeded & diced
- 🥚 6 large eggs
- 🧀 2 tablespoons freshly grated Parmesan cheese
- 🌿 Freshly ground black pepper, to taste
- 🌿 1 tablespoon minced fresh oregano
- 🧀 ½ cup shredded Gruyère cheese
- 🌿 3 tablespoons minced fresh basil
- 🌿 2 tablespoons minced fresh flat-leaf Italian parsley
Direction
- Prep the squash: Slice zucchini or squash into thin ¼-inch rounds. Sprinkle with salt and place in a colander to drain for 15–20 minutes. Rinse and pat dry.
- Sauté the veggies: Heat 1 tbsp olive oil in a skillet over medium heat. Add squash and sauté until just tender, about 4–5 minutes. Transfer to a paper towel-lined plate.
- Add 1 tsp oil to the skillet and sauté shallots and garlic for 1 minute. Add diced tomatoes and cook until heated through. Remove and set aside.
- Whisk eggs: In a large bowl, whisk together eggs, Parmesan, and black pepper.
- Assemble & cook: Heat remaining oil in the skillet. Layer the squash evenly on the bottom, sprinkle with oregano, then pour in the egg mixture. Cook over medium heat until mostly set, about 5 minutes.
- Finish under broiler: Preheat broiler. Top frittata with the tomato mixture, Gruyère cheese, basil, and parsley. Place under the broiler for about 1 minute, just until the cheese is melted and bubbly.
- Serve: Slice into wedges and serve warm or at room temperature. Brunch-ready or packed for lunch!
My Story
This recipe came to life during one of those weeks when my veggie drawer was overflowing with summer produce—zucchini, tomatoes, fresh herbs from the garden…you know the vibe. I didn’t want to fuss with a quiche crust or turn on the oven for an hour, so I went the frittata route. And let me tell you—this one slaps. The Gruyère gives it this melty, nutty goodness, and the sautéed tomatoes take things up a notch. I’ve made it for brunch with friends, quick lunches, and even as a light dinner with a crisp salad on the side. It’s easy, it’s fresh, and it makes you feel like you’ve got it all together.
FAQ
Q: Can I make this dairy-free?
A: Yep! Just skip the cheese or use a dairy-free alternative—it’s still full of flavor from the veggies and herbs.
Q: What’s the best pan to use?
A: A nonstick or well-seasoned cast iron skillet works best for easy release and even cooking.
Q: Can I bake it instead of broiling?
A: Totally. Just pop it in a 375°F oven for 10–12 minutes instead of using the broiler.
Q: How long does it keep?
A: It’ll stay good in the fridge for up to 3 days. Great for make-ahead breakfasts or lunches!
Q: Can I add other veggies or protein?
A: Absolutely—spinach, mushrooms, cooked bacon, or sausage would all be amazing in this.
Suggestion
- 🥗 Serve with a simple arugula or spinach salad tossed in lemon vinaigrette.
- 🍞 Pair with toasted sourdough or a crusty baguette for a more filling meal.
- 🧀 Try swapping Gruyère with feta, goat cheese, or sharp cheddar for a flavor twist.
- 🌶️ Add a pinch of red pepper flakes for a little heat.
- 🧊 Double the batch and slice into individual portions to freeze for grab-and-go breakfasts.
Conclusion
This Squash and Tomato Oven Frittata is one of those dishes that checks all the boxes: it’s light, flavorful, easy to make, and super versatile. Whether you’re using up late-summer garden veggies or just craving something fresh and protein-packed, this frittata fits the bill. It’s lovely for brunch, cozy for dinner, and leftovers reheat like a dream. I love how the layers of flavor come together—from the soft, sautéed squash to the juicy tomatoes and those little bursts of melted cheese and fresh herbs. It’s proof that simple ingredients can create something truly special. Give it a try—you just might fall in love with frittatas all over again.
– Sarah Cooper, Gotubbe.com
