yellow squash & Parmesan frittata with garden tomatoes and fresh herbs

I love late Spring and Summer for the abundance of fruits and vegetables these seasons bring to us!

Yellow squash and zucchini are a year-round favorite of mine, second to haricot verts.

I typically enjoy them sauteed with shallots; but when I really want to treat myself to a light and delicious dish, then I use them to make a flavorful yellow squash & Parmesan frittata.

Although you can make this frittata with zucchini, I love the tender sweetness of yellow squash, and their bright yellow color makes for a vibrant dish. This frittata looks like sunshine on a plate!

Frittatas are a deliciously simple and versatile dish to make. With eggs as their base, you can add vegetables, meat, and/or cheeses . . . and they can be served for breakfast, brunch, lunch, and dinner.

I've made many frittata variations over the years, and this is one of my favorites, especially this time of year when squash is at its peak. 

In this dish, sweet yellow squash pairs well with Parmesan cheese . . . and I add crushed red pepper flakes for a pop of heat, but you don't have to add them.

I love the Panko & Parmesan crust on top. Goodness, it is so good paired with the tender eggs and squash . . . just the right amount of crispy on top.

My favorite additions this season are tomatoes from my garden . . . and Greek basil. The little ones proudly picked the tomatoes for me from their plants . . . and did you notice the beautiful, bright green herb leaves in the photos? They're from my Greek basil tree!

I love preparing this a yellow squash & Parmesan frittata for myself (because it's so pretty and delicious!) . . . but also as a brunch or light lunch dish for family and friends. Add fresh herbs and garden tomatoes . . . and you have a wonderful Summer meal.

Ingredients for a yellow squash frittata

.     .     .    .    .    .    .

1 1/2 lbs yellow squash (about 3 large ones), sliced thin

10 eggs

1 large shallot, chopped

1/3 cup freshly grated Parmesan cheese

1/4 teaspoon crushed red pepper flakes (optional)

salt and pepper

2 Tablespoons unsalted butter 

3 Tablespoons olive oil

2 Tablespoons fresh Greek basil

2 Tablespoons fresh Italian parsley, chopped

garden tomatoes

bread crumb topping

1/2 cup Panko bread crumbs

1 Tablespoon butter

2 Tablespoons freshly grated Parmesan cheese

.     .     .     .     .    .    .,

Melt butter in a sauce pan over medium heat.

Add Panko bread crumbs and toss until golden brown.

Add Parmesan after toasted bread crumbs have cooled.

Preparation of the squash is very important! 
The technique of sprinkling them with salt and drawing moisture from them before adding them to the egg mixture ensures that you don't have a 'watery' frittata. 

Here's how you do it . . .
Evenly spread one-third of the squash slices in a colander set over a bowl, or in the sink. 
Sprinkle them with salt and lightly toss. Spread half of the remaining slices over the first layer of squash, salt them, and then spread and salt the remainder. 
Set aside to drain for 30 to 40 minutes. 
Then, pick up the squash in small handfuls and place on a dry dish towel, lightly press to absorb excess water from the slices.

Preheat oven to 350 degrees F. ((325 degrees F if you're baking in a iron skillet))

While the moisture is being drawn from the squash, toast the bread crumbs (see above). Set aside.

In another medium saucepan, saute shallot in 1 Tablespoon olive oil, until tender and caramelized. Set aside

In a bowl, using a fork, beat the eggs until lightly frothy. Add the squash, crushed red pepper flakes, and cheese. Stir gently to combine; season with salt and pepper.
In a 10-inch ovenproof, nonstick frying pan over medium heat, melt the butter and 2 Tablespoons olive oil. Add the squash-egg mixture, spreading it evenly. Cook on the stove top for about 4 minutes. 
Sprinkle with the bread crumb and cheese mixture, and then place in the oven and bake until set but still slightly moist, about 20 to 25 minutes.

Serve the frittata directly from the pan, or loosen the edges with a knife tip and slide it out, or invert it onto a warm platter. I love serving it right out of a cast iron pan!
Cut into wedges and top with fresh herbs and fresh tomatoes. Enjoy!
Serves 6 to 8

                             ~ Did you notice the beautiful herb leaves? They're Greek basil. ~

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