Summer Squash & Mushroom Frittata
"Frittatas are an easy and inexpensive way to feed the whole family! Versatile with every meal." - Chef Candice Kumai
Make This Recipe
Ingredients
- 1 cup summer squash, thinly sliced
- 1/2 cup sliced button or cimini mushrooms
- 1/2 cup onion, chopped
- 1/2 red bell pepper, thinly sliced
- 6 Eggland's Best eggs, beaten well
- 1/2 cup shredded Asiago cheese
- Basil & Tarragon, to taste
- Sea Salt, to taste
- 1 Roma tomato, thinly sliced
Preparation
Coat a non-stick, oven-proof skillet with olive oil or olive oil spray.
Heat skillet on stove over medium heat. Add in onions & mushrooms and sautee for 8-10 minutes or until fragrant and soft. Add in bell peppers and squash and cook for 3-4 more minutes.
In a mixing bowl, combine eggs, basil, tarragon, and sea salt and mix well. Pour egg mixture over mushrooms & onions in sautee pan.
Reduce heat to medium-low. When eggs begin to set, run a heat-proof spatula very gently around the edge of the skillet. Continue cooking until eggs are firm and set. While eggs are cooking, pre-heat oven broiler to medium-high.
Remove from heat and place thin slices of tomato on top of frittata, and sprinkle Asiago cheese evenly on top. Place under oven broiler for a few minutes, until cheese is melted and top of frittata is golden brown.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 111 |
| Fat | 7g |
| Saturated Fat | 6g |
| Cholesterol | 183mg |
| Sodium | 216mg |
| Carbohydrates | 4g |
| Dietary Fiber | 1g |
| Protein | 9g |