Yellow Summer Squash Frittata with Zucchini

• portions: 8 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

3 cups zucchini (, sliced and steamed)

2 cups yellow squash (, sliced and steamed)

1/2 cup onion (, minced)

2 Tablespoons oil

10 eggs

1/2 cup grated parmesan (or cheddar) cheese)

1 teaspoon salt

1/4 teaspoon ground pepper

1 teaspoon oregano

Instructions

Preheat oven to 400 degrees.

Sauté onions in oil until golden brown.

Spray or lightly oil 10 inch round casserole.

Drain any liquid from steamed vegetables then place in prepared casserole dish.

In a large bowl, beat eggs with grated Parmesan cheese, coarse salt, pepper, and parsley.

Pour egg mixture over vegetables.

Bake until top is golden and eggs are set, about 25 to 30 minutes.

Cool slightly before serving.

Nutrition

• Taille de Portion: 1 slice
• Calories: 252 kcal
• Lipides Totaux: 17 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 10 g
• Cholestérol: 251 mg
• Sodium: 897 mg
• Glucides Totaux: 5 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 3 g
• Protéines: 18 g