Zucchini & Squash Egg Frittata

Eileen Hineline


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


☆☆☆☆☆ 0 votes

10 Min
25 Min


  • ·
    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

How to Make Zucchini & Squash Egg Frittata


  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
    Sodium 404g
  6. **** can serve with sour cream

Printable Recipe Card

About Zucchini & Squash Egg Frittata

Course/Dish: Vegetable Appetizers
Main Ingredient: Eggs
Regional Style: American

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