Zucchini & Squash Egg Frittata

Eileen Hineline

By
@HappyCooking54

I got this recipe from a small cookbook that was given out to everyone where I work.
I love Zucchini and Squash and loved this recipe and wanted to share it with everyone.
It is a excellent appetizer but can be enjoyed for a simple breakfast or simple lunch.
I hope you try it and enjoy it.

****Recipe and photo from ZP recipe book


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Serves:

4

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

6 large eggs(or 1.5 cups egg substitute
nonstick cooking spray
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1/2 cup great value finely shredded fiesta blend cheese
salt and pepper to taste, optional

Directions Step-By-Step

1
Preheat oven to 350 degrees
2
Beat eggs in a small bowl for about 1 minute or until frothy, set aside. Lightly spray an oven safe skillet with cooking spray. Cook zucchini and squash in skillet at medium heat for 2 to 3 minutes, or until tender.
3
Pour eggs over cooked squash mixture and cook over medium heat for about 3 minutes or until bottom is firm(top will be moist) Top with cheese.
4
Bake in pre-heated oven, 5 to 8 minutes or until cheese melts. Cut into wedges immediately before serving.
5
Calories-171
total fat- 8 g
Fiber- 1g
Carbs-4g
Sodium 404g
Protein-12g
6
**** can serve with sour cream

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy