Yellow Summer Squash Frittata

Yellow Summer Squash Frittata with Zucchini

Course: Breakfast, Main Course
Cuisine: Mediterranean
Keyword: frittata with zucchini, low carb breakfast recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 252kcal
Author: Lisa MarcAurele
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.
Print Recipe


  • 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.
  • Saut√© 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

Additional Info


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.