Spiralized Summer Squash Frittata with Parmesan
Spiralizing is an awesome and entertaining way to get fresh fruits and vegetables into your diet without incorporating complicated and calorie-heavy ingredients. Anything that gets you excited about cooking is worth some buzz, and we have some "in-spiralizing" ideas to get you started on this spiral sensation!
Spiralized Summer Squash Frittata with Parmesan Summer squashes like zucchini and crookneck are now available almost year round in most parts of the country, but if you can't find any zucchini, feel free to substitute carrots or parsnips, or maybe bell peppers and beets! The best thing about eggs is that they highlight many different flavor combinations, so feel free to mix and match.
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
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.
Serves 4 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
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