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.
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.
I've got an easy yellow squash casserole, a summer squash bread, and an easy crock pot squash with zucchini. There's even some sweet recipes like coconut summer squash pie and a yellow squash cake.
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
- 3 cups zucchini , sliced and steamed
- 2 cups yellow squash , sliced and steamed
- ½ cup onion , minced
- 2 Tablespoons oil
- 10 eggs
- ½ cup grated parmesan (or cheddar) cheese
- 1 teaspoon salt
- ¼ 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 1 [calories] => 252 [carbohydrates] => 5 [protein] => 18 [fat] => 17 [saturated_fat] => 7 [polyunsaturated_fat] => 2 [monounsaturated_fat] => 8 [cholesterol] => 251 [sodium] => 897 [potassium] => 338 [fiber] => 1 [sugar] => 3 [vitamin_a] => 700 [vitamin_c] => 23.1 [calcium] => 370 [iron] => 1.8 [serving_unit] => slice )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Delicious! I added home grown cherry tomatoes as well.
Have you tried freezing this recipe to use for later?
The frittata can be frozen but I find the cooked squash can release more water when thawed.
Tried this recipe for the first time and it is really simple and good. Could use a couple clarifications on the printable version of the recipe:
1. Ingredient list has oregano but instruction step 5 says parsley. Didn't see parsley listed so used oregano.
2. Instruction step 2 says to sauté the onions but there is no subsequent step instructing where to add the onions. I layered them on top of the squash which turned out fine and then found where to add them in the additional instructional commentary.
I added some minced green pepper and sautéed along with my onions and had to use grated parmesan in the shaker instead of grating it fresh myself. Next time I will be better prepared and grate the cheese myself or try another kind of cheese and maybe add sausage.
Overall, for a last minute recipe, while trying to find a way to use our abundant crop of squashes, it turned out to be a very delicious dish and hubby said it is a keeper!
Hi, can you make this recipe in small sauce bowls (oven ready) or cupcake pans instead? That way it would be easier to store for another meal. If so, would it be a different temp or time slot?
You can cut the squash a bit smaller and bake in smaller baking dishes if you'd like.
When you say the serving is a "slice" is that one-eighth or one-sixth of the pie??
It's a 1/8 pie slice.
Really simple and delicious. I halved the recipe and put cherry tomatoes on top for color.
This looks so delicious and easy, yum!