Shredded Squash And Herb Frittata Recipe – a delicious recipe with butter, zucchini, Kosher salt, scallions, fresh herbs, eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Adjust oven rack to middle position and preheat to 375u00b0F. Melt butter in a 10-inch non-stick skillet over medium high heat. Add the shredded squash and season to taste with salt and pepper. Cook, stirring, until squash has released its liquid and that liquid has cooked down, about 6 minutes. Add scallions and herbs and cook for an additional 2 minutes.
2
Pour eggs into skillet and season with salt and pepper. Using a rubber spatula distribute the squash throughout the eggs. Place skillet in the oven and cook until the eggs are just set, about 15 minutes. Let cool then loosen the edges of a fritatta with a spatula. Carefully flip or slide fritatta onto a cutting board, then slice and serve sprinkled with more fresh herbs.
406
kcal
Calories
28
g
Fat
7
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 tablespoon butter, 2 cups shredded zucchini or summer squash, Kosher salt and freshly ground black pepper, 1/2 cup chopped scallions, and more.
Yes, Shredded Squash And Herb Frittata Recipe falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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