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Herb Frittata with Zucchini and Yellow Squash

Rounds of green zucchini and yellow squash top off this classic frittata with a mosaic of color.

  • Servings: 6

Source: Martha Stewart Living, March 2004


  • 1 tablespoon unsalted butter
  • 2 1/2 tablespoons olive oil
  • 7 large eggs
  • 1/4 cup heavy cream, or milk
  • 1/4 cup coarsely chopped fresh chives, plus whole chives for garnish
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 teaspoon coarsely chopped fresh thyme
  • 1/4 teaspoon finely chopped fresh marjoram
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 1 small zucchini, cut crosswise into thin rounds
  • 1 small yellow summer squash, cut crosswise into thin rounds


  1. Heat butter with 1 1/2 tablespoons oil in a 10-inch ovenproof nonstick skillet over medium-low heat until melted.

  2. Preheat broiler, with the rack about 7 inches from heat source. Meanwhile, whisk together eggs, cream, and herbs until well blended. Stir in the salt, and season with pepper.

  3. Add egg mixture to skillet; cook until bottom is set and golden, about 4 minutes. Continue to cook, gently shaking pan occasionally, until 1 inch of the edges is almost set, about 4 minutes more. Remove from heat. Gently press zucchini and squash on top, overlapping slightly in concentric circles.

  4. Broil (checking often) until golden and just cooked through in center, 1 to 2 minutes. Gently slide onto a plate with a spatula; drizzle with remaining tablespoon oil. Garnish with whole chives.

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