Mini Summer Squash Frittatas

Pick up some squash blossoms at the farmers' market and make these itty bitty frittatas!
By Rachael Ray Every Day ,

Photography by Kate Mathis

Recipe by Rochelle Palermo

Start to Finish: 30 minutes

Servings: Makes 12


  • 2 zucchini (6 oz. each), quartered lengthwise

  • 1 small onion, sliced into thick rings

  • 1 tbsp. olive oil

  • Cooking spray

  • 3 oz. feta, crumbled

  • 7 large eggs

  • 1 cup half-and-half

  • Squash blossoms, halved (optional)


In medium bowl, toss zucchini, onion, and oil; season. Grill over high heat, turning often, until charred in spots, 5 to 8 minutes. Chop zucchini and onion. Coat 12 nonstick muffin cups with cooking spray. Divide zucchini, onion, and feta among cups. In bowl, whisk eggs and half-and-half; season. Divide among cups. Bake at 300° until just set, about 20 minutes. If using squash blossoms, spray lightly with cooking spray and place on top of frittatas during last minute of cooking.

Nutrition Information

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