Vegetarian

Summer Squash Frittatas takes several minutes to prepare.

Summer Squash Frittatas takes several minutes to cook.

Summer Squash Frittatas makes 6 servings.

The ingredients for Summer Squash Frittatas are:

4 cups mixed squash, yellow and zucchini, sliced
2 tsp fresh basil, julienned
1/2 tsp garlic salt
1/4 tsp black pepper
3 egg whites
1 cup 2% evaporated milk
1 tsp yellow mustard

Here is how you make Summer Squash Frittatas:

Saute squash and zucchini in oil over medium heat. Add basil, garlic salt and black pepper. Toss and saute until slightly softened, about 5 minutes.In a separate bowl, whisk egg whites, evaporated milk and mustard. Line muffin tins with tin foil liners and spray with nonstick cooking spray.Divide squash mixture evenly among 18 cups. Evenly pour the egg/milk mixture over the squash. Sprinkle evenly with mozzarella cheese.Bake at 400 degrees F for 15 minutes or until done.Enjoy!Serving Size: makes 18 mini frittatas, serving size 3 minisNumber of Servings: 6Recipe submitted by SparkPeople user CANDIPITTMAN.

The nutritional information for Summer Squash Frittatas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 87.6

• Total Fat: 2.5 g
• Cholesterol: 2.5 mg
• Sodium: 299.3 mg
• Total Carbs: 9.5 g
• Dietary Fiber: 1.5 g
• Protein: 7.6 g