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5 from 5 votes

Summer Squash Fritatta

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

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.

Video

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