How do you keep a yellow squash frittata from getting watery?

To prevent a watery frittata, sauté the sliced yellow squash in butter until tender-crisp before adding the egg mixture. This step removes excess moisture from the squash and keeps the eggs from becoming watery. Using smaller, firmer squash and not overcooking the eggs also helps maintain the best texture.

What cheese goes best with a yellow squash frittata?

The recipe calls for 1/2 cup of grated cheddar cheese, but your favorite cheese works well too. Sharp cheddar gives a melty, savory finish that complements the mild squash. Other good options include Monterey Jack, mozzarella, Parmesan, or crumbled feta for a different flavor profile.

Can you freeze a yellow squash frittata?

Yes, you can freeze a yellow squash frittata for meal prep, though the texture may change slightly upon thawing due to the squash's water content. For best results, let it cool completely, wrap it tightly, and store it in an airtight container for up to three months. Reheat gently in a microwave or low oven to avoid a rubbery texture.

How long do you cook a stovetop yellow squash frittata?

This stovetop yellow squash frittata cooks for about 10 minutes total after you pour the egg mixture over the sautéed squash. Cook over medium heat until the eggs are set and puffy, which takes around 10 minutes. A well-seasoned cast iron or nonstick skillet works best for even cooking.

Yellow Squash Frittata Recipe for a Quick and Nutritious Summer Breakfast

Name: Yellow Squash Frittata
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 4 small yellow squash; 1 tablespoon butter; 6 eggs; 1/2 cup cheddar cheese, grated (or your favorite cheese); 1 teaspoon italian seasoning; 1/4 teaspoon salt; 1/2 teaspoon pepper

Ingredients

Scale

4 small yellow squash
1 tablespoon butter
6 eggs
1/2 cup cheddar cheese, grated (or your favorite cheese)
1 teaspoon italian seasoning
1/4 teaspoon salt
1/2 teaspoon pepper

Cook Mode Prevent your screen from going dark

Instructions

1-Slice squash into equal sized rounds: Slice squash into equal sized rounds. You can cut a bigger squash in half instead of using the small ones, if you want to.
2-Saute squash in butter until tender-crisp: Saute squash in butter until tender-crisp.
3-Beat eggs with the grated cheese, Italian: Beat eggs with the grated cheese, Italian seasoning, salt and pepper.
4-Pour egg mixture over squash: Pour egg mixture over squash.
5-Cook until eggs are cooked and puffy: Cook until eggs are cooked and puffy.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Prep Time: 5 min
Cook Time: 10 min
Method: stovetop

Nutrition

Calories: 211.5
Sugar: 2.7
Sodium: 370.3
Fat: 15.2
Saturated Fat: 7.2
Carbohydrates: 4.7
Fiber: 1.3
Protein: 14.4
Cholesterol: 339.7