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Squash and Asparagus Frittata
with balsamic arugula salad

Active: 25 min Total: 35 min
Squash and asparagus add texture and flavor to this vegetarian variation of one of our favorite weeknight meals. A simple arugula salad tossed together while the frittata bakes makes this a colorful and quick weeknight meal.


Squash and Asparagus Frittata:
  • Squash, any variety - 1 lb , cubed (like zucchini or yellow squash)
  • Asparagus - 1/2 lb , ½” / 1.3cm pieces
  • Eggs - 6
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Oil, cooking - 1 Tbsp
Balsamic Arugula Salad:
  • Vinegar, balsamic - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 2 Tbsp
  • Arugula - 4 oz
  • Walnut pieces - 1 oz


  1. Squash / Asparagus - Prep as directed and combine. (Can be done up to 2 days ahead)
  2. Eggs - Whisk eggs with salt and black pepper.

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  1. Heat oven to 400F / 204C degrees.
  2. Heat a 9” to 10” (22.5 cm to 25 cm) skillet over medium heat. Add cooking oil and then squash and asparagus with a pinch of salt. Saute until vegetables are tender, 4 to 5 minutes.
  3. Pour in egg mixture. Stir until all ingredients are evenly distributed. Transfer to the oven and bake for 20 to 25 minutes, until a knife comes out cleanly.
  4. When frittata is nearly finished cooking, whisk together vinegar and mustard. Add olive oil while whisking. Toss arugula and walnuts in dressing right before serving.
  5. Slice frittata and serve with salad on the side. Enjoy!



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