Yellow Summer Squash Frittata with Zucchini

• servings: 8 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

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

Directions

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

• Serving Size: 1 slice
• Calories: 252 kcal
• Total Fat: 17 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Cholesterol: 251 mg
• Sodium: 897 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 18 g