This frittata combines earthy mushrooms, yellow squash, and oregano with sweet corn for a wonderful savory summer meal. The cheesy, crunchy topping will make you come back for seconds and thirds!
I first fell in love with frittatas a few summers ago when we got a CSA through a vendor at our local farmer’s market. Man, I miss that farmer’s market so much. I just haven’t found one in Nashville that compares! :(But that’s alright, Nashville wins in plenty of other ways [read: BBQ. beautiful parks. our awesome church. our cats getting along. I could go on and on and on.]. Maybe someday I’ll find a farmer’s market I adore. But back to this frittata. It is gooooooood! And chock-ful of all your summer favorites, ready to eat hot or cold for breakfast, lunch, or dinner!
Though I still make this kale frittata more often than a certain husband of mine might like, I do try to branch out in my frittata-making. Aside from this pizza frittata, I think this one is the most different, simply because of the crunchy topping. I usually finish off my frittatas with a sprinkling of cheese on top but now I know the secret for impressing Ben with a frittata: add cheese AND panko! Seriously! It sounds weird to add bread crumbs to an egg dish, but it works! It almost makes this healthy meal into a hearty comfort food casserole, and almost keeps him occupied enough not to notice the mushrooms [which aren’t his favorite thing ever]. I used shiitake mushrooms because Ben likes those more than traditional white mushrooms, but either can work.
The best thing with frittatas is that they are totally customizable, so feel free to play around with the mix-ins. Use zucchini instead of squash, or tomatoes instead of corn. Use another herb or a different type of cheese. But don’t forget about the topping… it’s what really makes this frittata stand out! Enjoy!
- 1 medium yellow squash, thinly sliced
- 1 tablespoon butter
- 4 ounces shiitake mushrooms, sliced [white mushrooms also would be fine]
- kernels from one ear of corn
- crushed red pepper
- 8 eggs
- 2-3 sprigs Greek oregano [or 1/2 teaspoon dried oregano]
- 2 tablespoons water
- 2 ounces Swiss cheese, grated
- 1/4 cup Parmesan Herb Panko breadcrumbs [or add a little Italian seasoning and a dash of Parmesan to regular toasted breadcrumbs or Panko]
Place sliced yellow squash in a large colander in the sink. Sprinkle with salt and let rest for 30 minutes to draw out excess moisture. Roll in a clean kitchen towel and gently press squash to dry and draw out moisture.
Preheat oven to 400 degrees.
Meanwhile, in a 10 inch oven proof skillet, melt butter over medium heat. When hot, add squash and mushrooms and cook 3-4 minutes until they begin to soften. Add corn and season with crushed red pepper and stir to combine. Cook another minute or so.
Whisk eggs, oregano, and water together, then pour into skillet, taking care to distribute vegetables evenly throughout egg mixture. Reduce heat to medium-low, cover, and cook for 10 minutes until eggs are starting to set.
Next, top frittata with cheese and breadcrumbs, then bake for 10-15 minutes or until eggs are fully set and cheese is melted. Let rest for 5 minutes before serving.