An easy low carb frittata made with zucchini and yellow squash. It’s perfect for breakfast or brunch. A little cheese sprinkled makes it hard to resist.
Eggs are a staple in the low carb diet. Many people eat them from breakfast, lunch, and dinner. And, don’t be fooled about the cholesterol. Whole eggs are better than using only the whites!
With summer squash everywhere, I made this low carb frittata with zucchini and yellow squash for lunch. I used Parmesan cheese for the recipe, but I think it would be better with cheddar.
This is a nice dish to make ahead and slice for an easy breakfast before work. We’ve been eating tons of squash as we have a really good crop this year in the garden.
I could never get tired of eating eggs or squash. They are both favorites of mine to use in both savory and sweet recipes.
If you don’t care for squash, feel free to use another vegetable in this low carb frittata recipe. Broccoli and asparagus are other veggies that I like to eat.
So, feel free to change up the recipe with different vegetables and cheese. This is a very versatile dish that can be changed up each time you make it.
What’s your favorite ingredients to mix into your eggs?
Low Carb Frittata with Zucchini Yellow Squash Recipe
Low Carb Frittata with Zucchini and Yellow Squash
- 3 cups zucchini , sliced and steamed
- 2 cups yellow squash , sliced and steamed
- 1/2 cup onion , minced
- 2 Tablespoons oil
- 10 eggs
- 1/2 cup grated parmesan (or cheddar) cheese
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 teaspoon oregano
Preheat oven to 400 degrees.
Sauté onions in oil until golden brown.
Spray or lightly oil 10 inch round casserole.
Drain any liquid from steamed vegetables then place in prepared casserole dish.
In a large bowl, beat eggs with grated Parmesan cheese, coarse salt, pepper, and parsley.
Pour egg mixture over vegetables.
Bake until top is golden and eggs are set, about 25 to 30 minutes.
Cool slightly before serving.