summer squash frittata
Ingredients:
  • (1 small) yellow summer squash, thinly sliced
  • (1 small) zucchini, thinly sliced
  • (1 small) onion, chopped
  • (1 cup) shredded part-skim mozzarella cheese
  • (1 medium) tomato, sliced
  • (1/4 cup) crumbled feta cheese
  • (4) eggs
  • (1 cup) fat-free milk
  • (2 Tbsp.) fresh basil, minced
  • (1 clove) garlic, minced
  • (1/2 tsp.) salt
  • (1/4 tsp.) pepper
  • (1/4 cup) shredded Parmesan cheese
Servings

8

Breakfast

Summer Squash Frittata

Fresh summer vegetables layered with mozzarella, tomato, feta and eggs, then baked until fluffy.

Preparation Time

About 25 minutes

Cook Time

About 45 minutes

    Instructions

  1. 1Preheat oven to 375°F. Spray a 9 in. pie plate with cooking spray.
  2. 2Place squash, zucchini and onion in a microwave-safe bowl. Cover and microwave on High 7-9 minutes. Drain, place in greased pie plate.
  3. 3Whisk together eggs, milk, basil, garlic, salt and pepper in a large bowl. Top vegetables with mozzarella, tomato, feta cheese, egg mixture and Parmesan cheese.
  4. 4Bake 45-50 minutes, or until a knife comes out clean. Cool 10 minutes and serve.

Nutritional Information

Serving Size: 1/8 of frittata



Amount Per Serving:

  • Calories 126
  • Total Fat 7 g
  • Total Carbohydrate 6 g
  • Protein 11 g
  • Cholesterol 121 mg
  • Sodium 316 mg
  • Fiber 1 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Eggs and Omelettes

Recipe Ethnicity: Greek/Mediterranean

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.