Yellow Summer Squash Frittata with Zucchini
Course: Breakfast, Main Course
Cuisine: Mediterranean
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 8 people
Calories: 252
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
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: 252 | 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:
4
g
|
% Carbs:
6.6
%
|
% Protein:
29.9
%
|
% Fat:
63.5
%
|
SmartPoints:
8
Values
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
)
© LowCarbYum.com
Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.