Summer Squash Frittata With Fresh Herbs

Here’s another Sunday breakfast, brunch or even dinner idea.  I sure do love my frittatas.  They are so versatile.

Ingredients:

• 2 medium zucchini (or other summer squash) coarsely grated
• 1 tbsp olive oil
• 1 small yellow onion sliced thin
• 2 garlic cloves sliced thinly
• Sea salt and fresh ground pepper
• 1 tbsp Brummel and Brown’s yogurt spread (butter substitute)
• 24 oz egg substitute
• 1/3 cup Fage 0% plain Greek yogurt
• 1/4 cup Fat Free Ricotta cheese
• 2 tbsp grated Parmesan cheese
• 1 to 1 1/2 cups of chopped fresh herbs (basil chives, parsley and tarragon mixed)
• 2 tsp grated lemon zest
• 1 tbsp fresh lemon juice
• Crushed red pepper flakes

Directions:

1. Preheat oven to 350 degrees
2. In small batches, using your hands squeeze the excess liquid out of the zucchini
3. Spray a 10 inch cast iron skillet with non stick spray (I use coconut oil spray) and heat over medium high.  Add onion and garlic, season with salt and pepper and cook, stirring occasionally until onion is soft and beginning to brown.  (around 6-8 minutes)
4. Add zucchini, season again with salt and pepper and mix.  Cook, stirring occasionally until zucchini is cooked through and beginning to brown.  Also around 6-8 minutes)
5. Reduce heat to medium- low and stir in Brummel and Brown’s until it has melted
6. Whisk egg substitute and Greek yogurt in a large bowl.  Season with salt and pepper.  Pour over the vegetables.  Cook, stirring the egg mixture and swirling the pan frequently - be sure to scrape down the sides as well.  Cook until the edges are just set.  Dollop with the ricotta and sprinkle with the Parmesan
7. Transfer the skillet to the oven and bake eggs until puffed slightly and the center is set (12-15 minutes).  Let frittata cool in the pan for at least 10 minutes
8. While the frittata is cooling combine the herbs, lemon zest, lemon juice and olive oil in a small bowl.  Season with salt and pepper and arrange over the frittata
9. Top with some red pepper flakes and slice into wedges to serve

Nutrition:  Makes 6 servings, each with approximately

• 131 calories and
• 16 grams protein.