Squash and zucchini frittata


Zucchini and acorn squash.

An online recipe inspired me to try this zucchini and squash frittata. The end result was an omelette with lots of veggies: both the zucchini and the squash give it a sweet taste, while the Feta cheese balances the sweetness with a salty taste.


  • 1 small zucchini
  • 1/2 small squash (I had an acorn squash)
  • 1/2 onion, sliced
  • 5 eggs
  • 2-3 sundried tomatoes (soaked in hot water for 20 minutes)
  • 3-5 Tbsp milk
  • salt, pepper, basil
  • crumbled Feta cheese (to taste)


– Peel and slice the zucchini, the squash and the onion. The thinner the slices, the better.

– Arrange the vegetables in an oven proof dish. Add the chopped sundried tomatoes and sprinkle the Feta cheese on top.

– In a separate bowl, beat the eggs, the milk and the spices. Pour the eggs over the vegetables.

– Bake for 35 – 45 minutes in the oven.

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