Squash Ribbon Frittata with Herbs

Frittata, from the Italian for fried, is the open-faced cousin of the omelet, finished gently in the oven. This version folds in delicate squash ribbons, crisp apple matchsticks, and fresh herbs with creamy goat cheese for a bright brunch centerpiece.

Serves 6 · 15 min prep · 25 min cook

Estimate for one serving

• 245 cal
• 16g protein
• 8g carbs
• 17g fat
• 3g fiber

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Ingredients

• 10 large eggs
• 1/3 cup whole milk
• 1 medium zucchini
• 1 medium yellow squash
• 1 small Honeycrisp apple
• 1 finely sliced shallot
• 4 oz crumbled fresh goat cheese
• 3 tbsp chopped fresh chives
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Preheat the oven to 375°F. Position a rack in the center. Crack the eggs into a large bowl, add the milk, most of the salt and pepper, and whisk until fully blended and slightly frothy.
2. 2Using a peeler or mandoline, shave both squashes into long, thin ribbons. Core the apple and cut it into very thin matchsticks so it softens quickly in the pan.
3. 3Heat the olive oil in a 10- or 12-inch oven-safe skillet over medium heat. Add the shallot and cook for 2–3 minutes until softened and fragrant but not browned.
4. 4Add the squash ribbons and apple matchsticks to the skillet. Season with the remaining salt and pepper. Sauté for 4–5 minutes, tossing gently, until the ribbons are just wilted and bright and the apple is tender-crisp.
5. 5Scatter most of the chives, dill, and parsley over the vegetables, reserving a little of each for garnish. Pour the egg mixture evenly over the top and let it sit undisturbed for 1 minute so the bottom begins to set.
6. 6Dot the surface with crumbled goat cheese and lemon zest. Cook on the stovetop another 2–3 minutes until the edges look set but the center is still jiggly.
7. 7Transfer the skillet to the oven and bake for 12–15 minutes until the frittata is puffed, golden at the edges, and just set in the center when gently shaken.
8. 8Remove from the oven and let rest 5 minutes. Run a spatula the edge, slice into six wedges, and finish with the reserved fresh herbs. Serve warm.