Nothing is better than fresh zucchini or summer squash from the garden. This delicious recipe is perfect for breakfast, lunch or as a side at dinner and is another great way to sneak some yummy vegetables onto the plate.

Zucchini & Summer Squash Frittata

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Tags , , , , , ,
Servings 4
Cook Time 20minutes
Servings 4
Cook Time 20minutes
Nothing is better than fresh zucchini or summer squash from the garden. This delicious recipe is perfect for breakfast, lunch or as a side at dinner and is another great way to sneak some yummy vegetables onto the plate.
Ingredients
  • 1 tablespoon olive oil
  • 1 small zucchini, sliced into 1/4-inch rounds
  • 1 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
Directions
  1. 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.
  2. Pour eggs and cheese over cooked vegetables. Top with sliced tomatoes and cook 5 minutes, or until egg mixture has set.
Suggested Sides
A glass of 100% juice
Nutritional Value
  • Calories 162
  • Fat 9.54g
  • Protein 10.25g
  • Carbohydrates 8.25g
  • Fiber 1.46g
  • Cholesterol 191mg
  • Sodium 175mg
  • Calcium 121mg
  • Iron 1.51mg
Tags , , , , , ,
Servings 4
Cook Time 20minutes
Servings 4
Cook Time 20minutes
Nothing is better than fresh zucchini or summer squash from the garden. This delicious recipe is perfect for breakfast, lunch or as a side at dinner and is another great way to sneak some yummy vegetables onto the plate.
Ingredients
  • 1 tablespoon olive oil
  • 1 small zucchini, sliced into 1/4-inch rounds
  • 1 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
Directions
  1. 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.
  2. Pour eggs and cheese over cooked vegetables. Top with sliced tomatoes and cook 5 minutes, or until egg mixture has set.
Suggested Sides
A glass of 100% juice
Nutritional Value
  • Calories 162
  • Fat 9.54g
  • Protein 10.25g
  • Carbohydrates 8.25g
  • Fiber 1.46g
  • Cholesterol 191mg
  • Sodium 175mg
  • Calcium 121mg
  • Iron 1.51mg

One comment on “Zucchini & Summer Squash Frittata

  1. In an effort to get my 5 yo son to eat less processed foods I made this for breakfast. To my surprise he loved this. I will definitely be making it again.

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