Summer Squash and Feta Cheese Frittata

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6 large eggs

1/4 cup milk

Salt and pepper to taste

2 tablespoons olive oil

1 small onion, finely chopped

2 summer squash (yellow or green, or a mix of both), thinly sliced

2 cloves garlic, minced

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1/2 cup crumbled feta cheese

Fresh basil leaves, for garnish


Preheat your oven to 375°F (190°C).

In a large bowl, whisk together the eggs, milk, salt, and pepper. Set aside.

Heat the olive oil in a large, oven-safe skillet over medium heat. Add the onion and cook until it begins to soften, about 3-5 minutes.

Add the sliced summer squash to the skillet, and cook until it’s tender and lightly browned, about 5-7 minutes. Stir in the garlic and thyme, and cook for another minute until the garlic is fragrant.

Pour the egg mixture over the vegetables in the skillet. Sprinkle the crumbled feta cheese on top. Cook for a couple of minutes until the edges start to set.

Transfer the skillet to the preheated oven. Bake for about 10-15 minutes, or until the frittata is set in the middle and lightly golden on top.

Let the frittata cool for a few minutes before slicing. Garnish with fresh basil leaves before serving.

Enjoy this delicious and sustainable Summer Squash and Feta Cheese Frittata!

Remember, sourcing local, seasonal produce and eggs from small, local farms can further enhance the sustainability of this recipe.

Per Serving:

  • Calories: 210
  • Fat: 15g (Saturated: 5g)
  • Cholesterol: 195mg
  • Sodium: 250mg
  • Potassium: 275mg
  • Carbohydrates: 6g (Fiber: 1g, Sugars: 3g)
  • Protein: 12g
  • Vitamin A: 15%
  • Vitamin C: 20%
  • Calcium: 12%
  • Iron: 8%