Loaded with fresh vegetables and a touch of bacon, this farmer's frittata is my favorite type of frittata. It's a perfect way to use your gorgeous, fresh garden vegetables. Curing the squash with kosher salt pulls out the bitterness and makes the squash taste sweeter. It's got great texture, taste, and visual appeal and can be served hot, warm, at room temperature or cold for any meal of the day.

Recipe Summary test

30 mins
15 mins
35 mins
80 mins
1 10-inch frittata


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.

  • Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.

  • Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.

  • While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.

  • Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.

  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.

  • Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.

  • Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.

Chef's Notes:

Make sure you cut the squash into 3/4-inch cubes as it's the ideal size. The salting of the squash is super important-don't skip any of it!

You can use chives instead of green onions, or you can leave them out. You can add other herbs if desired but keeping this frittata simple is one of its secrets.

If you don't eat meat, leave the bacon out. You can use hot peppers instead of sweet peppers.

Nutrition Facts

278 calories; protein 17g; carbohydrates 7g; fat 20.8g; cholesterol 274.5mg; sodium 2291.9mg. Full Nutrition


Rating: 5 stars
I made an allrecipes account just to thank Chef John for another banger. I browned two kielbasas in the OO instead of bacon. All the little techniques he shows in the youtube video help get that zucci goaty browned eggy deliciousness. This recipe helped me practice temp control too. Chef John is a legend! Read More
Rating: 5 stars
Just delicious! I made this wonderful Chef John’s creation with the last of my zucchinis from my garden! The video really helped me with making it, plus he’s so enjoyable to listen to! Don’t leave out the goat cheese… it is the best taste of all with this frittata. Plus the salting of zuccs was the key! I could’ve of drained them a bit better after rinsing, but no complaints! Still amazing! Thank you Chef John for yet another great recipe. Read More
Rating: 5 stars
Like most of Chef John's creations, this was very tasty and not too difficult. This recipe does require a fair amount of work though. I was in the kitchen prepping, cooking or cleaning something for over an hour. I had zucchini and Mexican grey squash, so I did make a minor deviation to the recipe. I did cook the squash longer than called for and it also spent more time under the broiler, so your cooking times may vary as well. It was very good and I will make this again. The flavor and consistency were both excellent. If the leftovers hold up well I'll probably use this as a cook ahead breakfast for RV trips. Read More
Rating: 5 stars
I used spray oil before broiling. Looks spectacular Read More
Rating: 5 stars
This was a hit, even my husband who's not a big veggie fan. So delicious with the creamy goat cheese! Read More
Rating: 5 stars
I made half the recipe in a 9” pan. Worked very well. No goat cheese on half but the person who wanted that half missed out! Squash was very good. Read More
Rating: 3 stars
Made this today. Salted and drained the zucchini for 15 minutes each and it was still a soggy mess in the end. It tasted great but definitely turned into a clumped scramble with water everywhere even after trying to cook it longer. Chef John please advise. Read More
Rating: 5 stars
It was the Best Frittata We've ever made or had. We did cut the Zucchini and Squash amounts in half but left the rest of the recipe the same. I Highly Recommend giving this one a try. We'll definitely be making it again. Read More