Eat breakfast for dinner by nesting rings of squash in a skillet full of eggs, dotted with goat cheese and thyme.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

15 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Place a 12-inch oven-going skillet in oven. Preheat oven to 375°. Trim squash and cut into 1/2-inch rings; remove seeds. Toss with olive oil and 1/4 teaspoon salt; arrange in a single layer in hot skillet. Roast 20 minutes.

  • Meanwhile, whisk together eggs, milk, thyme and the remaining 1/2 teaspoon salt. Turn squash rings over and sprinkle with green onions. Pour egg mixture over squash. Top with goat cheese.

  • Return skillet to oven. Turn oven off. Let frittata stand in oven 25 minutes or until set. Garnish with additional thyme and cracked black pepper. Cut into wedges.


Placing skillet in hot oven and let eggs set as oven begins to cool, allows the eggs to remain tender without being overbaked and tough.

Nutrition Facts

203 calories; fat 13g; cholesterol 318mg; saturated fat 5g; carbohydrates 8g; mono fat 5g; poly fat 2g; insoluble fiber 1g; sugars 3g; protein 14g; vitamin a 649.1IU; vitamin c 3.4mg; riboflavin 0.5mg; niacin equivalents 0.2mg; vitamin b6 0.2mg; folate 42.5mcg; vitamin b12 0.8mcg; sodium 452mg; potassium 387mg; calcium 109mg; iron 2.2mg.