Zucchini & Summer Squash Frittata
Nothing is better than fresh zucchini or summer squash from the garden. This delicious recipe is perfect for breakfast, lunch or as a side at dinner and is another great way to sneak some yummy vegetables onto the plate.
Suggested Sides for a Complete Meal:
- A glass of 100% juice
Nutrition information for this meal:
Calories 162; Fat 9.54g; Protein 10.25g; Carbohydrates 8.25g; Fiber 1.46g; Cholesterol 191mg; Sodium 175mg; Calcium 121mg; Iron 1.51mg
Recipe courtesy of Produce For Kids.
Preparation Time: 25 minutes
1 Tbsp. olive oil
1 small zucchini, sliced into ¼-inch rounds
1 small yellow squash, sliced into ¼-inch rounds
1 garlic clove, minced
½ tsp. Italian seasoning
⅛ tsp. red pepper flakes
½ cup spinach, chopped
3 large eggs, beaten
¼ cup Parmesan cheese, grated
1 Campari® tomato, sliced
Heat oil in nonstick skillet over medium heat; add zucchini, squash, garlic, Italian seasoning and red pepper, and cook 10 minutes, or until zucchini and squash are tender. Add spinach and cook 3 minutes, or until tender.
Pour eggs and cheese over cooked vegetables. Top with sliced tomatoes and cook 5 minutes, or until egg mixture has set.