1. Preheat oven to 375°. In large, oven-safe nonstick skillet, heat oil over medium-high heat. Add potato; cook and stir 10 minutes. Add squash and onion; cook and stir 5 minutes or until vegetables are tender.
2. In large bowl, whisk eggs, egg whites, cheese, thyme, sage, ½ teaspoon salt and ¼ teaspoon pepper; add to skillet. Bake frittata 15 minutes or until center is set and internal temperature reaches 160°; let stand 5 minutes. Transfer frittata to cutting board; cut into 8 wedges.
- 19 g Total Fat
- 6 g Saturated Fat
- 478 mg Cholesterol
- 551 mg Sodium
- 16 g Carbohydrates
- 3 g Fiber
- 4 g Sugars
- 23 g Protein
Shop Ingredients
Nutritional Information
- 19 g Total Fat
- 6 g Saturated Fat
- 478 mg Cholesterol
- 551 mg Sodium
- 16 g Carbohydrates
- 3 g Fiber
- 4 g Sugars
- 23 g Protein
Directions
1. Preheat oven to 375°. In large, oven-safe nonstick skillet, heat oil over medium-high heat. Add potato; cook and stir 10 minutes. Add squash and onion; cook and stir 5 minutes or until vegetables are tender.
2. In large bowl, whisk eggs, egg whites, cheese, thyme, sage, ½ teaspoon salt and ¼ teaspoon pepper; add to skillet. Bake frittata 15 minutes or until center is set and internal temperature reaches 160°; let stand 5 minutes. Transfer frittata to cutting board; cut into 8 wedges.