An easy low carb yellow summer squash frittata with zucchini. It’s perfect for breakfast or brunch. A little cheese sprinkled makes it hard to resist.
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Now that we are in the middle of summer, the yellow summer squash and zucchini are plentiful. So, I’m pulling up all the squash recipes.
Today, I’m adding a new recipe, this simple yellow summer squash frittata. It’s just a blend of eggs with cheese and seasoning that’s poured over sliced steamed squash.
Eggs are a staple in the low carb diet. Many people eat them from breakfast, lunch, and dinner.
There’s a lot of conflicting information on eating eggs. But I don’t think eating eggs in moderation is anything to worry about.
So, let’s get right into this easy to make low carb frittata recipe!
How to make a yellow summer squash frittata with zucchini
To start, I like to steam the yellow squash and zucchini in sliced rounds. I simply place them in a steamer over boiling water for about 5-7 minutes.
Then, I layer the steamed squash in a 9.5-inch pie plate. (photo 1) Next, I blend the eggs with minced onion, oil, cheese, and seasonings. (photos 2, 3, and 4)
The egg mixture is then poured over the sliced squash in the pie plate and baked for 25-30 minutes. (photos 5 and 6)
This easy yellow squash frittata with zucchini is perfect for breakfast or brunch. It’s also a filling meal that can be enjoyed for lunch or dinner.
With summer squash everywhere, a low carb frittata is an easy way to enjoy it.
Easy variations to change up the flavor
Although I used Parmesan cheese for the recipe, I may experiment with cheddar and other cheese. Sharp cheddar is my favorite. Even Swiss might add a nice flavor.
If you’re avoiding dairy, you may want to try adding in some nutritional yeast instead. I find it gives a similar flavor to cheese without the dairy.
You can also skip the onions if you don’t like them. Or, instead of frying up fresh onion, you can use dried onion flakes instead.
Other seasonings or fresh herbs can also be added to this simple yellow summer squash frittata with zucchini.
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.
Serving up the low carb frittata
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.
What’s your favorite ingredients to mix into your eggs? I’m always up for adding in bacon and ham.
Low Carb Yellow Summer Squash Frittata with Zucchini Recipe
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Yellow Summer Squash Frittata with Zucchini
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- 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.
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Note on Nutritional Information
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