The Farmer’s Frittata (Italian-Style Omelet)
This Italian-style omelet is filled with vegetables and a bit of bacon. It can be eaten at any meal.
The frittata has a good texture and is visually appealing.
It is loaded with fresh vegetables and cheese.
By Nadia Kovalenko
Posted October 5, 2026Share
Time
Calories
Servings
Difficulty
Description
This Italian-style omelet is filled with vegetables and a bit of bacon. It can be eaten at any meal.
The frittata has a good texture and is visually appealing.
It is loaded with fresh vegetables and cheese.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 14
2.5 cups cubed zucchini
2.5 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
0.25 teaspoon kosher salt, or to taste
freshly ground black pepper to taste
1 pinch cayenne pepper
2 tablespoons sliced green onions, or to taste
0.33333334326744 cup diced red onion
1 cup diced sweet peppers
2 ounces grated sharp Cheddar cheese
4 ounces goat cheese, crumbled
Instructions
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1
Combine zucchini and summer squash in a bowl. Sprinkle 2 tablespoons kosher salt over them and toss until they are evenly coated. Let sit for 15 minutes, tossing occasionally.
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2
Rinse the squash with cold water to remove all salt. Transfer to a colander and let drain for 15 minutes.
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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.
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4
While the bacon is cooking, mix eggs, 0.25 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
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5
Raise the heat on the bacon to medium-high. Add 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.
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6
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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7
Add Cheddar cheese to the skillet and pour egg mixture over top. Stir with a spatula 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.
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8
Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
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9
Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.
Nutrition Facts
Servings 6
Amount Per Serving
-
Calories 278 kcal
% Daily Value *
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Total Fat 21g
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Saturated Fat 9g
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Cholesterol 275mg
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Sodium 2292mg
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Total Carbohydrate 7g
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Dietary Fiber 2g
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Protein 17g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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