Nutrition balance score
Unbalanced
Glycemic Index
23
Low
Glycemic Load
1
Low
Nutrition per serving
Calories169.1 kcal (8%)
Total Fat10.9 g (16%)
Carbs4.1 g (2%)
Sugars2.3 g (3%)
Protein13.3 g (27%)
Sodium436.9 mg (22%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a large nonstick skillet, heat the evoo over medium heat. Add the squash, pepper, and onion and sauté until the onion is translucent, 3-4 minutes.
Step 2
Add the tomatoes, basil, and parsley and season with salt and pepper. Sauté for 1 minute, then pour the beaten eggs over the vegetables. Cover the pan and reduce the heat to low.
Step 3
cook until the eggs are cooked through, 5-6 minutes, making sure that the center is no longer runny.
Step 4
To serve, slide the frittata onto a platter and cut into wedges.
Notes
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