The Farmer's Frittata (Italian-Style Omelet)


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.

Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
35 mins
Total Time:
1 hrs 20 mins
1 10-inch frittata

I love all types of omelets, but the humble frittata is probably my favorite. One of my earliest food memories is that of my grandfather making and serving me a frittata loaded with fresh garden vegetables. Besides loving the taste, and welcomed break from milk and cereal, I was fascinated by "the flip."

Traditionally, a frittata is mostly cooked, flipped over onto a plate, and slid back into the pan to finish cooking the other side. It's an exciting, risky maneuver, and more than one of his frittatas ended up a broken mess. (By the way, this is where I first learned how to swear in Italian).

While my "farmer's frittata" is virtually the same as Grandpa's, I forgo the flip. Instead, I finish cooking the top under the broiler for a few minutes. Not only do we get a fast and perfect finish, we get to lightly brown all that beautiful cheese on the top. Anyway, both methods work. No matter which one you go with, I really do hope you give this amazing, Italian-style omelet a try soon. Enjoy!

The Farmer's Frittata (Italian-Style Omelet)
Chef John

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  • 2 ½ cups cubed zucchini

  • 2 ½ cups cubed yellow summer squash

  • 2 tablespoons kosher salt

  • 2 tablespoons olive oil, divided

  • 1 slice thick-cut bacon, cut crosswise into 1/4-inch strips

  • 8 large eggs

  • ¼ teaspoon kosher salt, or to taste

  • freshly ground black pepper to taste

  • 1 pinch cayenne pepper

  • 2 tablespoons sliced green onions, or to taste

  • cup diced red onion

  • 1 cup diced sweet peppers

  • 2 ounces grated sharp Cheddar cheese

  • 4 ounces goat cheese, crumbled


  1. 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.

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

  3. 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.

  4. 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.

  5. 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.

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

  7. 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.

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

  9. 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 (per serving)

278 Calories
21g Fat
7g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 278
% Daily Value *
Total Fat 21g 27%
Saturated Fat 9g 44%
Cholesterol 275mg 92%
Sodium 2292mg 100%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 17g
Vitamin C 50mg 248%
Calcium 180mg 14%
Iron 2mg 12%
Potassium 468mg 10%

* 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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