Garden-fresh Squash & Feta Cheese Frittata Recipe
green zucchini, yellow squash, sweet cherry tomatoes, and parmesan herb pesto
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Wash and chop the green zucchini and yellow squash into small cubes. Halve the cherry tomatoes.
- 2
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 3
Sauté the Vegetables
In a large oven-safe skillet, heat the olive oil over medium heat. Add the zucchini and yellow squash. Sauté for about 5-7 minutes until they are tender. Add the cherry tomatoes and cook for an additional 2-3 minutes.
- 4
Prepare the Egg Mixture
In a large bowl, whisk together the eggs, salt, black pepper, and parmesan herb pesto until well combined.
- 5
Combine and Cook
Pour the egg mixture over the sautéed vegetables in the skillet. Crumble the feta cheese on top. Cook on the stovetop for about 2-3 minutes until the edges begin to set.
- 6
Bake the Frittata
Transfer the skillet to the preheated oven and bake for about 15-20 minutes until the frittata is set and the top is lightly golden.
- 7
Serve
Remove from the oven and let cool for a few minutes. Garnish with fresh basil if desired, slice, and serve warm.
