This is not your grandma’s health food; this is a game-changer that’ll have you rethinking everything you believed about squash and zucchini. Trust me, once you take a bite, you'll almost forget this is actually good for you. Almost.

You’ll need five large eggs because they’re the glue holding this veggie party together. Thinly slice a small yellow onion for that aromatic kick, and then do the same with a medium-sized zucchini and its equally talented cousin, a medium-sized yellow squash. Add two tablespoons of extra virgin olive oil (EVOO for those in the know) to the mix. For a fluffier texture, include a quarter cup of heavy cream – totally optional but highly recommended. Don’t forget to season with salt, pepper, and a dash of garlic powder to banish blandness. Grate a quarter cup of Parmesan cheese for a finishing touch, and have some fresh herbs on hand for garnish if you’re feeling fancy.

Ready to get cooking? Preheat your oven to 375°F (190°C), the magic number for frittata perfection. Heat the olive oil in a large oven-safe skillet over medium heat. Toss in those thinly sliced onions and let them get all translucent and fragrant, about 3-4 minutes. Add the zucchini and yellow squash, cooking until they’re tender and slightly browned, around 5-7 minutes. Season with a pinch of salt and pepper.

In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and garlic powder. Pour this egg mixture over the veggies in the skillet and give it a gentle stir to ensure everyone’s getting along. Let it cook on the stovetop for about 2-3 minutes, just until the edges start to set. Sprinkle Parmesan cheese on top, then pop that skillet into your preheated oven and bake for 10-15 minutes, or until your frittata is fully set and lightly golden. If you’re impatient like me, broil it for 3 minutes to get that glorious brown finish.

Once it’s out of the oven, let it cool slightly before slicing it up. Garnish with fresh herbs if you’re feeling extra, and serve warm.

And there you have it – a frittata so delicious it’ll make you forget you’re eating vegetables. Seriously, who knew squash and zucchini could be this exciting? Enjoy every bite, because you’ve just leveled up your veggie game!