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Home » Recipes » Breakfast » Eggs » Summer Squash Frittata (Video)

Oct 23, 2009(updated February 23, 2021)

Summer Squash Frittata (Video)

5 from 6 votes
By Dani Spies
Jump to Recipe Jump to Video Print Recipe

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Even though I’m using summer flavors in this video, I urge you to just take the basic technique of making the frittata and then add whatever veggies and herbs you have on hand. By doing this you can make this recipe idea work no matter what time of year it is.

For example, to capture some real fall flavors you could try butternut squash and sage, or sweet potato and rosemary.  Actually, you could even try zucchini with some thyme and carrots if you wanted to keep with the squash theme.

Whatever flavor combo you choose, frittatas are a great make-ahead-meal because they work well hot, cold, and at room temperature, so you can always make one and leave it in the fridge for a quick breakfast, lunch, or dinner (so flexible is the frittata, no?).

Print Recipe
5 from 6 votes

Summer Squash Fritatta

Course: BREAKFAST, DIET, DINNER, eggs, KITCHEN BASICS, LUNCH, meal prep
Cuisine: American, gluten free, low carb + keto, nut free, vegetarian
Author: Dani Spies
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Calories: 188kcal

Ingredients

  • 3 cups of summer squash cut into bite size pieces
  • 1 cup of grape tomatoes halved
  • 1/4 cup of feta cheese crumbled
  • 3 tbsp of fresh chopped mint
  • 2 eggs
  • 4 egg whites
  • 1/4 cup of skim milk
  • 1 tsp of olive oil
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400.
  • Combine eggs, egg whites, milk, salt and pepper in a medium bowl. Add mint and feta cheese to egg mixture and gently stir. Set aside.
  • Heat olive oil in a 10-inch skillet over medium heat. Add zucchini and a pinch of salt and cook for 3-4 minutes. Add tomatoes, salt, and pepper. Give it all a stir and shut off the heat.
  • Pour the egg, herb, and cheese mixture over your veggies and pop the pan into the oven for 20 minutes or until the eggs are set. Enjoy!
  • Serves 4.

Nutrition

Calories: 188kcal | Carbohydrates: 2g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 324mg | Potassium: 317mg | Sugar: 1g | Vitamin A: 475IU | Calcium: 49mg | Iron: 1.5mg

Eggs, Gluten Free, Low Carb + Keto, Meal Prep, Nut Free, Recipes, Vegetarian, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

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    Comments

  1. Luis Márquez says

    October 24, 2009 at 6:24 am

    5 stars
    Great Dani..¡, as usual clean, simple, d´lishes.. thanx.

    Reply
  2. jeanie says

    October 24, 2009 at 8:36 am

    5 stars
    dani dear,
    HOME RUN!!! i’m sending this around to all my college and grad sch. kids. they will love it! and since i’m going vegetarian four nights a week (his nibs gets home sooooo late, and i cannot digest heavy meals late) i’ll add this to my repertoire! thnx!

    Reply
  3. bree says

    November 26, 2009 at 5:00 am

    5 stars
    you are a life savor, it was because of your videos that I have become inspired to eat more veggys.

    Reply
  4. Gracy says

    April 28, 2015 at 9:26 am

    5 stars
    Thank you Dani, thanks to you I learned how to cook!:)

    Reply
    • Dani says

      April 29, 2015 at 2:49 pm

      5 stars
      Fantastic!! love that:)

      Reply

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