Spiralized Summer Squash Frittata with Parmesan

By Katecooks

CALORIES 195; FAT 11.6g (sat 4.6g, mono 4.7g, poly 1.4g); PROTEIN 15g; CARB 8g; FIBER 1g; CHOL 198mg; IRON 2mg; SODIUM 479mg; CALC 281mg

Ingredients

• 2 large summer squash, such as zucchini or yellow crookneck
• 2 teaspoons olive oil
• 1 large garlic clove, minced
• 4 large eggs
• 3/4 cup 1% milk
• 1/4 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 2 ounces shredded parmesan cheese -

Preparation

Step 1

1. Spiralize zucchini on a medium grate.

2. Preheat oven to 350°F. In a 9-inch ovenproof skillet over medium heat, cook spiralized zucchini in olive oil until slightly softened. Try not to stir the zucchini too much, to avoid breaking it. Add garlic and cook until fragrant.

3. Combine eggs, milk, salt, pepper in a bowl and whisk together. Pour egg mixture into the pan over the zucchini.

4. Bake for 15-18 minutes, or until center is set. Sprinkle cheese over frittata and cook for another 2 minutes, or until cheese is melted. Cut into 4 wedges.