Summer squash are tossed with sliced onion and sundried tomatoes, then seasoned with red pepper flakes and parmesan cheese. This versatile breakfast pie works well with any variety of zucchini or summer squash. This recipe comes to us from Michele of It’s a Dog’s Life.
- 4 cups your favorite summer squash, sliced thin
1/2 medium onion, sliced thin
5 sun-dried tomato halves, reconstituted and chopped
2 tablespoons nonfat milk
salt, to preference
red pepper flakes, to preference
1/2 cup Parmesan cheese, grated
Preheat the oven to 400 degrees.
Layer the sliced summer squash in a cast iron or non stick frying pan. Don’t pack down the summer squash slices as you want the egg mixture to fill the spaces in between.
Layer the sliced onions and reconstituted sun-dried tomatoes on top of the summer squash.
Beat the eggs, milk, red pepper flakes and salt together. Pour the egg mixture over the vegetables. Don’t worry if the egg mixture doesn’t cover all the vegetables before baking.
Top with the egg mixture with Parmesan cheese.
Bake for 35 minutes, or until the eggs are set and the top is golden brown.
Summer Squash Frittata
Servings per Recipe: 4Amount per Serving
Calories from Fat: 34
Total Fat: 3.8g
Saturated Fat: 2.2g
Dietary Fiber: 1.7g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.