Summer Squash Fritatta
- 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
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!
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