Summer Squash & Feta Picnic Frittata

If you’re searching for a light yet satisfying dish perfect for a sunny picnic or a casual brunch, this Summer Squash & Feta Picnic Frittata is your new go-to. Bursting with fresh vegetables, creamy feta, and aromatic basil, this frittata brings vibrant summer flavors to your plate in a simple, fuss-free way. It’s easy to make, easy to transport, and even easier to enjoy—whether you’re sitting outside in the park or gathering with friends at home. This recipe is a celebration of seasonal produce, and it’s packed with wholesome ingredients that come together to create a meal that’s both nourishing and delicious.

Why This Recipe Is a Must-Try

This Summer Squash & Feta Picnic Frittata stands out because it’s bright, fresh, and incredibly versatile. The summer squash adds a tender crunch, while the feta cheese lends a tangy, creamy contrast that makes every bite irresistible. Cherry tomatoes burst with sweetness, and a hint of garlic and onions gives depth to the flavors. Plus, it’s made with just a handful of ingredients, so you can pull it together quickly without compromising on taste.

What’s more, this frittata is perfect for all kinds of occasions. Whether you’re packing a lunchbox, hosting a backyard picnic, or just looking for a quick meal, the frittata travels well and tastes great warm or at room temperature. It pairs wonderfully with fresh salads such as an Heirloom Tomato Salad, making your meal feel even more vibrant and complete.

Not only is it delicious, but it’s also a nutritious choice. Eggs provide high-quality protein, summer squash adds fiber and vitamins, and olive oil offers healthy fats. Together, these ingredients make a balanced dish that will keep you energized throughout your day.

Ingredients

• 4 large eggs
• 1/4 cup milk
• 1 medium summer squash, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/2 cup cherry tomatoes, halved
• 1/4 cup diced onions
• 1 clove garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

How To Make Summer Squash & Feta Picnic Frittata

Step 1: Prepare the Vegetables

Begin by washing and thinly slicing the summer squash. Halve the cherry tomatoes, dice the onion finely, and mince the garlic clove. Having your veggies prepped will make the cooking process smooth and efficient.

Step 2: Sauté the Vegetables

Heat 2 tablespoons of olive oil in a medium oven-safe skillet over medium heat. Add the diced onions and sauté for about 2-3 minutes until they become translucent. Next, add the minced garlic and cook for another 30 seconds until fragrant. Toss in the sliced summer squash and cook for 4-5 minutes, stirring occasionally, until the squash is just tender. Finally, add the cherry tomatoes and cook for an additional minute. Season the vegetables with salt and pepper to taste.

Step 3: Whisk the Eggs and Milk

While the vegetables are cooking, crack the 4 large eggs into a bowl. Add the 1/4 cup of milk and a pinch of salt and pepper. Whisk vigorously until the mixture is fully combined and slightly frothy. This will ensure a light and fluffy frittata texture.

Step 4: Combine and Add Feta

Once the vegetables are ready, evenly distribute them in the skillet. Pour the egg mixture over the veggies, tilting the pan if necessary, to make sure the eggs cover everything evenly. Sprinkle the 1/2 cup of crumbled feta cheese on top. Feta will add a creamy tang that complements the mild squash beautifully.

Step 5: Cook the Frittata

Reduce the heat to low and cook the frittata on the stovetop for about 4-5 minutes, or until the edges start to set but the center is still slightly runny.

Step 6: Finish Under the Broiler

Preheat your oven broiler. Place the skillet under the broiler for 2-3 minutes, watching closely, until the top is fully set and lightly golden. The broiler step ensures a perfectly cooked frittata without overcooking the delicate eggs.

Step 7: Garnish and Serve

Remove the skillet from the oven carefully (it will be hot!). Let the frittata cool for a few minutes before slicing. Garnish with fresh basil leaves for a fragrant burst of flavor. This frittata is ideal served warm or at room temperature, making it perfect for picnics or casual meals.

Common Mistakes to Avoid

• Overcooking the eggs: Cooking the frittata on high heat or for too long can make it rubbery. Use low heat on the stove and finish under the broiler to achieve a tender texture.
• Not preheating the broiler: The broiler needs to be hot to cook the top quickly without drying out the frittata.
• Adding too much liquid: Stick to the recommended 1/4 cup of milk to avoid a watery frittata.
• Skipping the sauté step: Cooking the vegetables beforehand ensures they are tender and flavorful inside the frittata.
• Using a non-oven-safe skillet: Make sure your skillet can go from stovetop to oven safely to avoid accidents.

Variations and Customizations

• Add fresh herbs: Mix in chopped parsley, dill, or chives along with the basil for extra layers of flavor.
• Swap the cheese: If you prefer, substitute feta with goat cheese or ricotta for a different creamy texture.
• Include other vegetables: Bell peppers, spinach, or zucchini can be added to bulk up the veggie content.
• Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture for a kick.
• Serve with a side: Complement your frittata with a fresh salad like this Carrot Zucchini Salad to keep things light and refreshing.

How to Store Leftovers

Leftover Summer Squash & Feta Picnic Frittata can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices gently in a skillet over low heat or microwave for 30-60 seconds until heated through. This frittata also freezes well—wrap individual portions tightly in plastic wrap and place in a freezer bag. Thaw overnight in the fridge before reheating. It’s a fantastic option for quick breakfasts or light lunches on the go.

FAQ

Can I use different types of squash in this frittata?

Absolutely! While summer squash works beautifully because of its mild flavor and tender texture, you can use zucchini or pattypan squash as well. Just slice them thinly and sauté until tender before adding to the frittata.

Is it necessary to use milk in the egg mixture?

Milk helps create a softer, fluffier texture in the frittata, but you can substitute it with cream or a dairy-free alternative like almond milk if you prefer. Omitting the milk entirely will make the frittata denser but still tasty.

Can I make this frittata ahead of time for a picnic?

Yes! This recipe is perfect for making ahead. Prepare and cook the frittata, then let it cool completely before wrapping and refrigerating. It’s delicious served cold or at room temperature, making it ideal for picnics.

What’s the best way to prevent the frittata from sticking to the pan?

Use a good quality non-stick or well-seasoned cast iron skillet and heat the olive oil before adding the vegetables. This creates a natural barrier and helps the frittata release easily. Let it cool slightly before slicing to avoid sticking.

Conclusion

This Summer Squash & Feta Picnic Frittata is a delightful way to embrace seasonal produce and enjoy a flavorful, nutritious meal anywhere. The combination of tender squash, tangy feta, and fresh basil creates a harmonious balance that’s both simple and sophisticated. Whether you’re feeding a crowd or packing a solo lunch, this frittata is a versatile, crowd-pleasing choice that’s guaranteed to brighten your day. Give it a try on your next picnic or brunch, and savor the taste of summer in every bite!

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