Yellow Summer Squash Frittata with Zucchini
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 people
This low carb zucchini squash frittata is easy to prepare with eggs, zucchini, and yellow squash. A little cheese sprinkled makes it hard to resist.
- 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.
Serving: 1slice | Calories: 252kcal | Carbohydrates: 5g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 251mg | Sodium: 897mg | Potassium: 338mg | Fiber: 1g | Sugar: 3g | Vitamin A: 700IU | Vitamin C: 23.1mg | Calcium: 370mg | Iron: 1.8mg
- Net Carbs 4g
- % Carbs: 6.6%
- % Protein: 29.9%
- % Fat: 63.5%
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