Pattypan Squash and Tomato Frittata

by Michelle on July 25, 2012

Growing up, my mother often made squash and egg frittatas. She called it gagootz and egg, the Italian slang word for squash, and we usually ate them for lunch with crusty bread or sometimes as a side dish with dinner. It was a quick, easy and filling meal, the beauty of which I can appreciate only now that I am a mother too. Summer squash is in abundance at  my local markets and we’ve been grilling them practically every night. A new favorite is the pattypan, a brightly colored little squash that’s as cute as it is tasty. There are a handful on my counter right now and as I contemplated what to do with them, gagootz and egg came to mind.

I wanted to kick the dish up a notch since I also had some delightful local tomatoes and a small bunch of baby arugula to work with. Six eggs is usually sufficient for frittatas, but I substituted 3 egg whites to make this frittata a little healthier. I added the pattypan and tomato to the eggs, but saved the arugula as a topper, which not only made a meal out of the frittata, but also gave it an amazing dash of color. Freshly grated Parmigiano and salt and pepper finished the dish!

Pattypan Squash and Tomato Frittata

Serves 6

1 small pattypan squash, diced

1 medium tomato, diced

3 eggs

3 egg whites

1 small bunch of baby arugula

1 tablespoon olive oil

Freshly grated Parmigiano

Salt and pepper

Preheat the oven to 350 degrees. In a cast iron or oven proof skillet, saute the squash until it’s just beginning to soften, about 2-3 minutes. Whisk the eggs and egg whites in a small bowl, add the tomatoes, and pour the egg mixture into the skillet. Cook over medium heat until the eggs are set but the top is still runny. Transfer to the oven and bake until the eggs are cooked through, about 5 minutes. Top with the arugula, Parmigiano and season with salt and pepper. Cut into wedges and serve warm.

This post is part of Food Network’s Summer Fest, a weekly collection of delicious recipes starring the season’s best bounty. For more ideas on how to prepare summer squash, check out the blogs below!

Jeanette’s Healthy Living: Quick and Easy Sesame Summer Squash Stir-Fry

Cooking With Elise: Orange Summer Squash Bread

Feed Me Phoebe: Summer Squash and Cornmeal Cakes With Tarragon

Chez Us: Zucchini Pancakes With Minty Dill Crème Fraiche

And Love It, Too: Peter Pan Squash Spiced Oven Fries

Cooking Channel: Our  Top 5 Favorite Squash Recipes

Daily*Dishin: Summer Squash Confetti Salad

Delicious Lean: Summer Squash Ribbons With Feta and Pine Nuts

Napa Farmhouse 1885: Summer Squash Chips

Ingredients, Inc.: Summer Squash and Kale Sauté

Thursday Night Dinner: Summer Squash Medley

Sweet Life Bake: Zucchini Fried With Tequila-Spiked Avocado Dip

Dixie Chik Cooks: Fried Summer Squash Parmesan Sliders

Healthy Eats: Summer Squash Any Way You Slice It

FN Dish: Cheesy Summer Squash

{ 7 comments… read them below or add one }

Jeanette July 25, 2012 at 12:32 pm

What a beautiful summer frittata – great way to make use of all the fresh squash, tomatoes and arugula I’ve been getting in my CSA Box.


Elise Johnson July 25, 2012 at 2:14 pm

Michelle, I would have never thought to add patty pan squash to a frittata– what a fabulous idea!


Shea Goldstein July 25, 2012 at 4:38 pm

YUM! I love the arugula on top. I bet this is delicious!


SunnyB @ andloveittoo July 25, 2012 at 10:25 pm

You have PattyPan, I have PeterPan…either way, scallop squash is some of the best! Beautiful frittata, I look forward to giving this a try. xo


napa farmhouse 1885/diane July 27, 2012 at 12:55 am

your frittata looks and sounds delicious….squash, tomatoes, arugula… screams the best of summer!


Denise July 29, 2012 at 11:13 am

Never thought of adding patty pan squash to my frittata; usually tomatoes, spinach and onions. Cannot wait to give this a try.


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