Summer Squash, Tomato, & Feta Frittata

PSA: Eggs should not be limited to just breakfast. Now that we have got that out of the way lets dive into the makings of the perfect frittata! Also for those of you who are wondering....what the heck is a frittata?! It's just the Italian version of a quiche with no crust.

I went with summer produce for this one but the great thing about a frittata is the flexibility to play with whatever flavors you might fancy! More great news, its a one pan deal. That is if you have a cast iron or dutch oven. If not you can always transfer the mixture to a casserole dish before the baking process.

Serves 4


8 eggs

1/2 cup of heavy cream

4 oz of feta

4 scallions

1 zucchini

1 yellow squash

1 heirloom or beefsteak tomato

fresh herbs (I used basil)

2 tablespoons of butter

salt and pepper

You'll Need: A oven proof pan. I have a Lodge cast iron, 8" in diameter pictured above.


  1. preheat oven to 350 degrees.

  2. Prep your ingredients: Chop scallions, removing roots and any messy outer stalks. Slice squash and zucchini into thin discs, as thin as you can make them. Slice tomato in half, put one half to the side, and chop up the other half in bite sized pieces. Chop up a bunch of fresh herbs you may have on hand, should equal about a 1/4 of cup.

  3. Turn the stove on high and place skillet directly on heat. Drop in 2 TBs of butter. Coat the pan with the butter, take a spoon and be sure to rub it on the sides. Add the scallions and let them cook till fragrant. Add squash and tomatoes. Cooking down till squash is nearly translucent. Turn stove down to medium. Add salt and pepper. Mix in herbs.

  4. While veggies sauté crack 8 eggs into a medium sized bowl. Whisk until yolks and whites are just incorporated. Note: do not over whisk, over whisking will create air in the frittata while it cooks, causing it to poof up and drop during the baking process.

  5. Add 1/2 cup of heavy cream to eggs and crumble in the feta, gently stir.

  6. Turn stove to low, pour egg mixture over veggies. Take remaining half tomato and cut into thin slices and spread out over top of frittata. Allow to cook about 5 minutes stovetop till you see eggs at the edges of the pan beginning to set. Transfer to oven and set timer to 15 minutes.

7. Frittata is done when eggs are completely set throughout. Serve immediately

Serving suggestion: with a nice fresh garden salad and bread.

Leftovers note: If there are leftovers to be found simply wrap frittata in tin foil. Can easily be heated up in foil the next day. Just turn oven on 350 degrees and give it about 5-10 minutes.

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