Summer Squash Frittata

Nina Marcinowski


  • 1 tablespoon olive oil
  • ½ cup minced onion, and bell pepper
  • Salt, pepper, oregano, thyme to taste
  • 1 cup sliced mushrooms
  • 1 cup diced summer squash
  • 1 clove minced garlic
  • 2 cup chopped greens
  • 1 tablespoon chopped basil
  • 4-5 eggs
  • ¼ lb cheese, grated or sliced


Heat oven to 375°. In a heavy oven proof skillet heat the oil and sauté the onion. Add the herbs, mushrooms, squash, pepper and garlic for 5 minutes. Turn heat up and add greens and basil cook until some liquid evaporates add the basil. Add beaten eggs and cheese on top. Cook in the oven for 10-15 minutes, until set.

Serve warm or room temperature.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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