Spiralized Summer Squash Frittata with Parmesan - 8g Carbs, 1g Fiber
From: www.cookinglight.com - Rachel Johnson December 11, 2015
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!
Spiraled 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 tsp olive oil
1 large garlic clove, minced
4 large eggs
3/4 cup 1% milk
1/4 tsp salt
1/4 tsp freshly cracked black pepper
2 oz 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.
Nutrition per Serving: 195 Calories, 11.6g Fat, 4.6g Sat, 4.7g Mono, 1.4g Poly, 198mg Cholesterol, 15g Protein, 8g Carbs, 1g Dietary Fiber, 2mg Iron, 479mg Sodium, 281mg Calcium
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