Summer Squash Frittata
34 mins (prep 20, cooking 14)
9 ingredients
makes 6 to 8 servings
This dish is a wonderful way to cook using what you've already got on hand. Simply sauté garden-fresh zucchini, summer squash, and onions, then whisk in lightly beaten eggs and sour cream. The result is a light (yet substantial) and moist frittata that's chock full of healthy veggies. A sprinkling of fresh basil adds a hint of sweetness and a taste of summer with each bite. This frittata is fantastic warm or cold and can be served with tomato sauce or salsa.

Categories:  make--ahead , entertaining , southern-living , eggs , side-dishes~vegetables , vegetables , summer , breakfast~brunch , quick~easy ,
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Serving Size (31.13 g)
Servings 6
Amount per Serving
Calories 79.84 Calories from Fat 72.81
% Daily Value *
Total Fat 8.09g 74.66%
Saturated Fat 5.1g 153.0%
Trans Fat 0.24g %
Cholesterol 22.8mg 45.6%
Sodium 451.49mg 112.87%
Total Carbohydrate 1.4g 2.81%
Dietary Fiber 0.0 g 0.0%
Sugars 0.05 g %
Protein 0.75g 9.04%
Vitamin A 249.47IU% Vitamin C 0.18mg%
Calcium 29.82mg% Iron 0.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
summer squash, small, small onion, large eggs, freshly ground pepper, chopped fresh basil leaves