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Nutrition Facts
Serving Size 1 (211g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon italian seasoning
Calories 212
Calories from Fat 137		(64%)
Amount Per Serving		%DV
	Total Fat 15.2g	23%
	Saturated Fat 7.2g	35%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 339mg		113%
Sodium 370mg		15%
Potassium 427mg		12%
Total Carbohydrate 4.9g		1%
	Dietary Fiber 1.4g	5%
	Sugars 2.7g
Protein 14.4g		28%
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Yellow Squash Frittata

Recipe #375 | 15 min | 5 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: *Z*
Aug 18, 1999

I still haven't made this but I am editing the recipe based on the reviewers' suggestions.

SERVES 4 (change servings and units)

Ingredients

4 small yellow squash
1 tablespoon butter
6 eggs
1/2 cup cheddar cheese, grated (or your favorite cheese)
1 teaspoon italian seasoning
1/4 teaspoon salt
1/2 teaspoon pepper

Directions

1
Slice squash into equal sized rounds. You can cut a bigger squash in half instead of using the small ones, if you want to.
2
Saute squash in butter until tender-crisp.
3
Beat eggs with the grated cheese, Italian seasoning, salt and pepper.
4
Pour egg mixture over squash.
5
Cook until eggs are cooked and puffy.

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Featured Reviews for This Recipe

From: eatrealfood

On Feb 26, 2006

My husband loves squash so he made this for himself today. He also followed PaulaG's lead and sauteed the squash till crisp-tender instead of boiling it. It's also better cut into rings instead of diced small, for texture. He used egg subsitute and omitted the cheese to knock off all that cholesterol, so this was much healthier. This made a delicious satisfying brunch for him.

1 person found this review helpful

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From: PaulaG

On May 5, 2005

I tagged this recipe knowing that it was one of your adoptees and you hadn't made it yet. I would never have made this as written. It is my belief, and only my belief, veggies in a frittata should be crisp tender. Hope you don't mind that I took some liberty with this recipe. I sliced the squash thin and added some green onions and red bell pepper. Cooked the onion and bell pepper for a few minutes in a lightly buttered cast iron skillet, added the squash and cooked to wilt. Poured the eggs mixture of egg substitute mixed with 1 tablespoon crème fraiche, black pepper and Italian seasoning over the veggies. Cooked, lifting egg to allow the uncooked portion to go to the bottom of the pan. When eggs were almost set, I topped them off with freshly grated parmesan cheese and placed under the broiler for a few minutes to melt the cheese. The family enjoyed this served with fresh biscuits.

7 people found this review helpful

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From: carole in orlando

On Aug 5, 2006

Very nice frittata recipe. It has all kinds of possibilities and variations that can be made. Thanks for a good breakfast or lunch recipe. I served it with fresh bread and watermelon. Carole in Orlando

1 person found this review helpful

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