Yellow Squash Frittata with Thyme and Poblanos

Posted by Rachel February 14, 2026

Yellow Squash Frittata with Thyme and Poblanos

Weekend mornings call for comfort, and this yellow squash frittata delivers it in every bite. When our rescue produce box arrived with golden squash and smoky poblano peppers, I knew exactly what to make. This dish has become one of my favorite breakfasts — simple, satisfying, and full of flavor.

The thyme elevates the whole experience, tying the mellow sweetness of squash to the heartiness of potatoes. A generous layer of cheese bubbles into a golden crust, turning this into the kind of comfort food you crave when the house is quiet and the coffee is brewing.

Yellow Squash Frittata with Thyme and Poblanos

1 tbsp olive oil

1/2 onion, chopped

1 poblano pepper, deseeded and chopped

1/4 tsp red pepper flakes

salt & pepper to taste

2 cloves of garlic, minced

1 tsp dried thyme

3 potatoes, peeled and sliced

2 yellow squash, seeds removed and sliced

4 eggs

1/4 cup whole milk

1/2 cup Italian cheese blend, cheddar cheese, or a mix of the two

In a medium skillet over medium heat, add the oil, onion, poblano, red pepper flakes, and salt and pepper. Cook for 3-4 minutes. Add the garlic and thyme, and cook for another minute, on top of the pepper mixture. Start layering one layer of potato, alternating with the yellow squash, until both are used up. In a bowl, beat the eggs with the milk and pour over the top of the potato layer. Cover with cheese. When the egg mixture starts to bubble, cover and turn the heat to low. Cook for 20-25 minutes. I like my cheese browned, so I finish the frittata by broiling it for 3-4 minutes or until it is as brown as you like it.