Wanting to reinvent 1/2 c. cooked yellow squash I had in the fridge, I added it to my bacon and onion frittata today! Hubby couldn’t even tell it was in there, but then his palate isn’t as discerning as mine. I could taste it and I think it added something! I would definitely add squash to morning eggs again! This recipe is Induction friendly.
4 slices bacon, coarsely chopped
3 oz. onion, chopped
½ c. yellow squash, finely chopped
3 eggs, beaten
DIRECTIONS: Preheat oven to 350º. Brown bacon in 8-9″ non-stick skillet over medium-high heat. Add onion and saute until it is tender and translucent. Sprinkle squash evenly over the top and cook until tender. Beat eggs and evenly pour over the top. Pop into 350º oven for about 15 minutes or until center is done. Carefully invert onto platter and serve.
NUTRITIONAL INFO: Makes 2 servings each containing:
20 g fat
5.2 g carbs, .7 g fiber, 4.5 NET CARBS
22.2 g protein
698 mg, sodium
21& RDA Vitamin A, 23% B6, 66% B12, 20% cooper, 30% iron, 21% niacin, 48% phosphorous, 53% riboflavin, 85% selenium, 26% zinc