Brunch

Mini Zucchini and Squash Fritattas is for Breakfast.

Mini Zucchini and Squash Fritattas takes 10 minutes to prepare.

Mini Zucchini and Squash Fritattas takes 35 minutes to cook.

Mini Zucchini and Squash Fritattas makes 5 servings.

The ingredients for Mini Zucchini and Squash Fritattas are:

8 whole eggs
1/2 cup 2% Milk
1 whole zucchini, halved and sliced
1 whole summer squash, halved and sliced
1/2 small white onion, chopped
1 clove garlic, minced or pressed
1 cup shredded cheddar cheese
6 strips of cooked bacon, crumbled
1 tbsp Extra Virgin Olive oil
fresh herbs (I used sage and rosemary)
Salt and pepper to taste


You can easily make a lighter version of this recipe by substituting egg whites for the whole eggs, non-fat or skim milk and low fat cheese.

Here is how you make Mini Zucchini and Squash Fritattas:

Preheat oven to 350?. Beat eggs and milk together, set aside. Saute onion in oil for 2 minutes until slightly translucent. Add zucchini, squash and fresh herbs. Cook for 4-6 minutes. Add garlic, cook for a minute or so more. Salt and Pepper to taste. Temper the eggs by adding a small scoop of hot veggies to the beaten egg mix and stir well. Keep adding veggies slowly until all are incorporated. Add cheese. Spray your muffin tin with light cooking spray (not calculated in nutrition). Scoop 1/4 cup of egg mixture into each muffin section (I had just enough to fill 15 muffins). Top with a small amount of crumbled bacon. Cook in preheated oven for 20-25 minutes until lightly golden on top. Let sit for 10 minutes to cool. Cut around each muffin with a spatula and remove. 3 muffins makes a generous serving.Serving Size: Makes 15 1/4cup sized "Muffins"Number of Servings: 5Recipe submitted by SparkPeople user LEIAMLOW.

The nutritional information for Mini Zucchini and Squash Fritattas is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 299.4

• Total Fat: 22.6 g
• Cholesterol: 328.1 mg
• Sodium: 385.8 mg
• Total Carbs: 5.2 g
• Dietary Fiber: 1.1 g
• Protein: 19.4 g