Herb Frittata with Zucchini and Yellow Squash

Marinated Olives with Oregano and Fennel Seeds

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


  • 1 tablespoon unsalted butter

  • 2 ½ tablespoons olive oil

  • 7 large eggs

  • ¼ cup heavy cream, or milk

  • ¼ cup coarsely chopped fresh chives, plus whole chives for garnish

  • ¼ cup coarsely chopped fresh flat-leaf parsley

  • ½ teaspoon coarsely chopped fresh thyme

  • ¼ teaspoon finely chopped fresh marjoram

  • ½ 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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