Yellow Squash Bacon Frittata reminds me of childhood. We often had yellow squash, sautéed in olive oil, and made into a wonderful stovetop frittata. Yes, you can make frittatas stovetop, but they are a little tricky. That’s why I’ll tell you how to do both. I made this frittata on a busy baking day and ate almost half of it myself. It’s low carb and fits a keto diet, and a paleo diet. The only cheese I added was a smattering of Pecorino Romano, which brings a bit of salty tang.
Frittatas are a very common dish in America right now, but not so much when I was growing up, except at our house. Frittata was a staple, but not served at breakfast. It was always a side dish at a dinner, cut into wedges, and as leftovers served in crusty bread for lunch the next day. The other unusual thing about our family’s frittata is that it was always made on top of the stove.
I remember my first time making a frittata stovetop, being proud that I was able to turn it over onto a plate and slide it back in to finish it. If you don’t feel like turning on the oven, you can give it a try. Or you can stick it in the oven.
Stove Top Frittata
This frittata was made on top of the stove. Just make sure to use pot mitts. Turn over onto plate and slide back in. Once you make a few of these stove top, you’ll have it down to a science.
Variations for Frittata
Frittatas are the best way to use any kind of leftovers. You can make this same frittata with zucchini instead of yellow squash, and add in other veggies such as peppers or potatoes. Make sure whatever you decide to add in is cooked first.
More Frittatas from Spinach Tiger
- Frittata with Brussels and Purple Potato
- Everything you need to know about frittatas
- Frittata with Potatoes, Manchego, Arugula
- Sheet Pan Frittata with Sweet Potatoes
- Spaghetti Broccoli Frittata
- Sausage Ricotta Frittata
- Sweet Potato Frittata
Yellow Squash Bacon Fritatta
- 4 slices bacon
- 2 cups yellow squash sliced thinly
- 9 eggs
- 2 tablespoons olive oil
- 2 tablespoon pecorino romano or parmesan
- parsley for garnish
- Cut bacon into lardons, crosswise and fry until crispy.
- Remove bacon pieces to paper towels. Keep bacon grease.
- Slice squash crosswise and fry in bacon grease. Remove to bowl.
- In non-stick 9-10 inch frying pan, heat olive oil in medium heat.
- Beat eggs well. Add salt, pepper and 1 tablespoon of pecorino cheese.
- Add bacon and squash to pan. Pour in beaten eggs.
- Using a spatula, go around the sides, lifting the frittata and allow eggs to run under. Once there is no longer any liquid to run, get your plate and pot mitts and turn over, slide back in. Cook for 5 to 7 more minutes or until no liquid comes out of the frittata. Allow to cool for 10 minutes. Slice in wedges to serve.
- Refrigerate left overs. You can reheat in microwave, stove top, or oven.
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