Potato and Yellow Squash Frittata

Oxmoor House
4 servings (serving size: 2 wedges)


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2 1/2 cups chopped potato (about 3/4 pound)
2 teaspoons light butter, divided
2 1/2 cups chopped yellow squash (about 3/4 pound)
4 large eggs
2 large egg whites
1/3 cup 1% low-fat milk
1 teaspoon finely chopped fresh tarragon or chives
3/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup (2.6 ounces) pre-shredded reduced-fat Cheddar cheese


Prep: 17 Minutes
Cook: 16 Minutes

Place potato in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 8 minutes or just until tender. Drain well.

Melt 1 teaspoon butter in a large ovenproof nonstick skillet over medium-high heat. Add squash; sauté 5 minutes. Cool slightly.

Whisk together eggs and next 5 ingredients in a large bowl. Add potato and squash.

Preheat broiler.

Melt remaining butter in pan over low heat; add egg mixture (do not stir). Cook, uncovered, 12 minutes or until top is almost set. Sprinkle with cheese.

Wrap handle of pan with foil. Broil 4 minutes or until set. Cut into 8 wedges. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 252
Fat 10.5 g
Satfat 5.1 g
Protein 16.1 g
Carbohydrate 23.0 g
Cholesterol 230 mg
Iron 2.1 mg
Sodium 716 mg
Caloriesfromfat 38 %
Fiber 3.3 g
Calcium 209 mg