zucchini & squash egg frittata
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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yield
4 serving(s)
prep time
10 Min
cook time
25 Min
method
Bake
Ingredients For zucchini & squash egg frittata
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6 large eggs(or 1.5 cups egg substitute
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nonstick cooking spray
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1 small zucchini, thinly sliced
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1 small yellow squash, thinly sliced
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1/2 cup great value finely shredded fiesta blend cheese
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salt and pepper to taste, optional
How To Make zucchini & squash egg frittata
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1Preheat oven to 350 degrees
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2Beat 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.
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3Pour 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.
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4Bake in pre-heated oven, 5 to 8 minutes or until cheese melts. Cut into wedges immediately before serving.
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5Calories-171 total fat- 8 g Fiber- 1g Carbs-4g Sodium 404g Protein-12g
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6**** can serve with sour cream
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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