Summer Squash, Fingerling Potato, and Red Onion Frittata


Celebrate the start of summer with a frittata that makes the most of local squash and potatoes. We’ve called for fingerling potatoes, but any firm “boiling” or new potato variety will work. 

  • 8Servings


  • 2 Tbs. olive oil, divided
  • 1/2 large red onion, thinly sliced (1 cup)
  • 1/2 lb. fingerling potatoes, thinly sliced lengthwise (1 ¾ cups)
  • 1  1/4 cups thinly sliced zucchini (1 medium zucchini)
  • 1 cup thinly sliced yellow squash (1 medium squash)
  • 6 large eggs
  • 1/2 tsp. fresh thyme leaves, plus fresh thyme sprigs for garnish


Set oven rack in top third of oven; preheat oven to 400°F.

Heat 1 Tbs. oil in large, ovenproof skillet over medium heat. Add onion, and season with salt, if desired. Cook 4 minutes, or until softened, stirring occasionally. Add potatoes, and cook 6 minutes, or until browned in places. Increase heat to medium-high, and add zucchini, squash, and remaining 1 Tbs. oil. Cook 5 minutes, stirring occasionally. Reduce heat to medium. 

Meanwhile, whisk eggs in medium bowl, and season with salt and pepper, if desired. Pour eggs into pan, and cook frittata 2 minutes, shifting vegetables around so that egg coats bottom of pan. Sprinkle with thyme leaves, then bake frittata 7 to 8 minutes, or until eggs are no longer runny and begin to slightly pull away from sides of skillet. Cool 2 minutes before serving. Garnish with thyme sprigs.

Nutrition Information

  • Serving Size: 1 slice
  • Calories: 116
  • Carbohydrate Content: 8 g
  • Cholesterol Content: 140 mg
  • Fat Content: 7 g
  • Fiber Content: 1 g
  • Protein Content: 6 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 56 mg
  • Sugar Content: 1 g