Keto Yellow Squash and Gruyere Frittata Recipe

Name: Keto Yellow Squash and Gruyere Frittata
Prep time: 10M
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 0.25 tap water FNDDS; 2 fresh basil, chopped leaves USDA; 1 fresh yellow summer squash, sliced FNDDS; 0.75 gruyere cheese, shredded USDA; 2 butter, unsalted USDA; 0.5 table salt USDA; 10 raw egg USDA

1.8g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:Italian
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

22.1g

Protein

24.3g

Fat

0.3g

Fiber

319cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 1/4 cup tap water FNDDS
2 Tbsp fresh basil, chopped leaves USDA
1 cup fresh yellow summer squash, sliced FNDDS
0 3/4 cup gruyere cheese, shredded USDA
2 Tbsp butter, unsalted USDA
0 1/2 tsp table salt USDA
10 lrg raw egg USDA

DIRECTIONS

Melt 1 tablespoon butter in a 12-inch nonstick ovenproof skillet over medium-high heat. Add squash and sauté 8 minutes; stir in basil. Cook until tender and browned in spots, 1-2 minutes more.
Meanwhile, arrange oven rack 6 inches from heat source; heat broiler.
Whisk eggs, water and salt together in a bowl.
Melt remaining tablespoon butter in skillet; pour eggs over squash. Reduce heat to medium-low, cover and cook until set on bottom and edges but top is still loose, about 3 minutes. Uncover, and sprinkle cheese evenly over top.
Broil frittata until just set, about 1 minute. Cut in wedges to serve.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.