Zucchini and Squash Egg Frittata


  • 6 large eggs (or 1½ cups egg substitute)
  • Nonstick cooking spray
  • 1 small zucchini (thinly sliced)
  • 1 small yellow squash (thinly sliced)
  • ½ cup fiesta blend cheese (finely shredded)
  • Salt and pepper to taste (optional)


Preheat oven to 350° F.

Beat eggs in a small bowl for about 1 minute or until frothy; set aside.

Lightly spray an oven-safe skillet with cooking spray. Cook zucchini and squash in skillet at medium heat for 2-3 minutes or until tender.

Pour eggs over cooked squash mixture and cook over medium heat for about 3 minutes or until bottom is firm (top will be moist). Top with cheese.

Bake in pre-heated oven, 5-8 minutes or until cheese melts. Cut into wedges immediately before serving.

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