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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.


Recipe Summary test

30 mins
30 mins
1 hr
8 individual frittatas


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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.

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

  • 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

209 calories; protein 13.3g; carbohydrates 3g; fat 16.2g; cholesterol 214.6mg; sodium 381.1mg. Full Nutrition