Asparagus and Summer Squash Frittata

Asparagus and Summer Squash Frittata
The Rea Family

Prep time:
Cook time:
4 Ratings

This is a wonderful, healthy, easy to prepare breakfast.


  • 8 eggs
  • 1/3 cup whole milk
  • 2 sprigs Italian parsley, chopped
  • ½ teaspoon sea salt
  • Sprinkle of freshly ground black pepper
  • 3 tablespoons Queen Creek Olive Mill Delicate Extra Virgin Olive Oil
  • 1/3 cup chopped green onions
  • 1/3 cup chopped zucchini
  • 1/3 cup chopped asparagus
  • 1/3 cup chopped yellow squash
  • 1/3 cup grated Parmesan cheese


  1. Whisk eggs, milk, cheese, parsley, salt and pepper together in a large bowl.
  2. Heat the olive oil in a 10 inch nonstick skillet over medium heat.
  3. Add onion, zucchini, asparagus, and yellow squash to pan and sauté for 2 minutes. Add a pinch of salt.
  4. Pour the egg mixture into the skillet and let cook on medium-low heat for 10 to 12 minutes. When the center is almost set, place skillet in a heated broiler to finish cooking and lightly brown the top.
  5. Loosen the frittata with a spatula and slide it onto a serving plate… cut like you would a pizza.