Summer Squash and Corn Frittata


It’s hard, in the middle of a brutal heat wave, to truly appreciate summer. I’ve been guilty a few times, over the past couple weeks, of wishing for the arrival of cooler autumn days. I may have even burned a pumpkin candle a few times just to evoke a fall-like atmosphere. I grow nostalgic for the summer days of 20 years ago, even 10, when summer was what I lived for! Long, lazy days spent poolside. Late afternoon drives down a country road to the local farm stand to pick up the sweetest summer corn for dinner. Now my summer days consist of sweating in my office, where the A/C just can’t keep up, and unsticking my dress from my legs every time I get out of my chair. Ugh.

While my summer days are sadly no longer spent poolside, I am lucky enough to have a darling farm stand not a mile away to remind me of the simple joys of summer. It’s a covered wagon, driven to its’ spot on the side of the road each morning by tractor. Red, white and blue bunting adorn the sides. It operates on the honor system- each item is (very reasonably) priced and there is a cash box sitting in the middle, unsecured. The simplicity and honesty reinforce the virtues of summer. Plus, there’s not much that a perfectly ripe summer peach can’t fix. I stopped by this morning and picked up the corn, squash and zucchini featured in this frittata. However, this recipe will work  with whatever produce you found at the market this week, or with whatever is on its last legs in your fridge.

I like to whip up a frittata on Sunday afternoon to have for easy breakfasts or lunches throughout the week. This would also make a great easy summer dinner. Serve alongside lightly dressed greens, or pile them on top. And please, pour yourself a glass of wine and enjoy these fleeting summer evenings. Before long we’ll be wondering where they went.

Summer Squash and Corn Frittata


1 small zucchini, thinly sliced

1 small yellow summer squash, thinly sliced

1 medium onion, thinly sliced

1 ear of corn, removed from the cob

8 eggs

¼ cup shredded mozzarella cheese

1 T half and half

1 T butter


salt and pepper


  1. Preheat oven to 400 degrees.
  2. Toss zucchini and squash with salt. Allow to sit for 10-15 minutes.
  3. Dry zucchini and squash between layers of paper towels, removing excess moisture.
  4. Beat eggs and half and half together. Add salt and pepper to taste.
  5. Heat butter in large ovenproof skillet over medium high heat.
  6. Once butter is bubbling, place onion in skillet. Sautee 3-4 minutes, until starting to brown.
  7. Add dried zucchini and squash. Allow to cook, tossing periodically to get color on both sides, 3-4 minutes.
  8. Add corn to skillet. Cook 1-2 minutes.
  9. Spread vegetables evenly over the bottom of the skillet.
  10. Add egg mixture to skillet. Allow to cook for 1-2 minutes to allow bottom of eggs to set.
  11. Sprinkle mozzarella over eggs and vegetables.
  12. Place skillet in oven. Cook for 10-11 minutes, until top is set.
  13. Turn on broiler, allow to cook under broiler 1-2 minutes, until top of frittata is slightly browned.
  14. Run spatula under frittata and slide out onto cutting board. Cut into wedges and sprinkle with torn basil leaves.


Serves 6-8


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