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Yellow Summer Squash Frittata

Yellow Summer Squash Frittata with Zucchini

Course: Breakfast, Main Course
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 252
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

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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

Additional Info

Net Carbs: 4 g | % Carbs: 6.6 % | % Protein: 29.9 % | % Fat: 63.5 % | SmartPoints: 8
Values 
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(
    [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
)

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