Summer Squash & Feta Picnic Frittata
This Summer Squash & Feta Picnic Frittata is fresh, flavorful, and perfect for picnics or brunch. Bursting with summer veggies and creamy feta, it’s easy and delicious!
Servings: 4 servings
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
Instructions
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.
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 translucent. 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 just tender. Finally, add the cherry tomatoes and cook for an additional minute. Season with salt and pepper to taste.
Whisk the Eggs and Milk
- While the vegetables are cooking, crack the 4 large eggs into a bowl. Add 1/4 cup of milk and a pinch of salt and pepper. Whisk vigorously until fully combined and slightly frothy to ensure a light and fluffy texture.
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 cover evenly. Sprinkle 1/2 cup crumbled feta cheese on top.
Cook the Frittata
- Reduce heat to low and cook the frittata on the stovetop for about 4-5 minutes, or until edges start to set but center is still slightly runny.
Finish Under the Broiler
- Preheat oven broiler. Place the skillet under the broiler for 2-3 minutes, watching closely, until top is fully set and lightly golden.
Garnish and Serve
- Remove skillet from oven carefully. Let frittata cool for a few minutes before slicing. Garnish with fresh basil leaves. Serve warm or at room temperature.
Equipment
- Oven-safe Skillet
- Bowl
- Whisk
Notes
- Use a non-stick or well-seasoned cast iron skillet to prevent sticking.
- Do not overcook the frittata to avoid a rubbery texture; finish under the broiler for a perfect set top.
- Leftovers keep well in the fridge for up to 3 days and freeze nicely for future meals.