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–+ servings

Zucchini & Summer Squash Frittata

Amber Gray
This easy zucchini and summer squash frittata is ready in about 20 minutes and is delicious for breakfast, lunch or dinner! Serve with fresh fruit for added nutrition.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast & Brunch
Cuisine American
Servings 4
Calories 130 kcal

Equipment

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small zucchini sliced into 1/4-inch rounds
  • 1 medium yellow squash sliced into 1/4-inch rounds
  • 1 clove garlic minced
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon red pepper flakes
  • 1/2 cup baby spinach chopped
  • 3 large eggs beaten
  • 1/4 cup grated Parmesan cheese
  • 1 small tomato sliced

Instructions
 

  • Heat oil in nonstick skillet over medium heat; add zucchini, squash, garlic, Italian seasoning and red pepper, and cook 10 minutes, or until zucchini and squash are tender. Add spinach and cook 3 minutes, or until tender.
  • Pour eggs and cheese over cooked vegetables. Top with sliced tomatoes and cook 5 minutes, or until egg mixture has set.

Nutrition

Calories: 130kcalCarbohydrates: 5gProtein: 8gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 128mgSodium: 153mgPotassium: 411mgFiber: 2gSugar: 3gVitamin A: 1059IUVitamin C: 23mgCalcium: 115mgIron: 1mg
Keyword breakfast, easy recipes, eggs, frittata, squash, zucchini
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