Patty Pan Frittata

I had a beautiful patty pan squash sitting on my counter and was wondering what to do with it that was new and yummy for my family. I hadn't made breakfast yet so a summer squash frittata seemed in order! Similar to zucchini, patty pan squash leant itself well to my basic frittata recipe. Serve with your favorite brunch sides or on their own. You can also chill and serve cold within 24 hours.

Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hrs
8 individual frittatas


  • 1 tablespoon unsalted butter

  • 1 patty pan squash

  • 2 medium scallions, sliced, white and green parts divided

  • 1 clove garlic, minced

  • salt and ground black pepper to taste

  • ¼ cup brewed coffee or espresso, at room temperature

  • 4 large eggs

  • ¼ cup crumbled goat cheese

  • ¼ cup grated Parmesan cheese

  • 1 small tomato, seeded and diced

  • 1 teaspoon hot sauce, or to taste


  1. Preheat the oven to 375 degrees F (190 degrees C). Press 5-inch squares of parchment paper into 8 cups of a muffin tin, creasing where necessary.

  2. Heat butter in a skillet over medium heat; stir in patty pan, scallion whites, garlic, salt, and pepper. Cook and stir until vegetables have softened and garlic is fragrant, about 5 minutes. Transfer to a bowl and set aside.

  3. Add sausage to the same skillet and cook until heated through, about 3 minutes. Add sausage to patty pan mixture.

  4. Beat eggs in a medium bowl. Fold in goat cheese, Parmesan cheese, and tomato. Add hot sauce and season with salt and pepper. Fold in patty pan-sausage mixture. Ladle frittata mixture into the prepared muffin cups, filling to the top of each cup and overfilling only if the parchment paper can support the mixture.

  5. Place muffin tin on top of a cookie sheet in the center of the preheated oven. Bake until egg is set, about 20 minutes.

  6. Remove from the oven. Let cool slightly and top with scallion greens.

Cook's Note:

Use your favorite breakfast meat instead of chorizo, if preferred.

Nutrition Facts (per serving)

209 Calories
16g Fat
3g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 209
% Daily Value *
Total Fat 16g 21%
Saturated Fat 8g 38%
Cholesterol 215mg 72%
Sodium 381mg 17%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 13g
Vitamin C 7mg 34%
Calcium 120mg 9%
Iron 2mg 8%
Potassium 224mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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