Butternut Squash Frittata

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Butternut Squash frittata 4

This butternut squash frittata can make a hearty and easy meal. The butternut squash adds a hint of sweetness to pair with the salty egg and cheese combo.

Butternut Squash Frittata:

3 eggs
Half of a roasted butternut squash, pureed
1/2 of a medium onion
3 cloves of garlic
2 tbsp butter
Handful Kale (optional)
Handful Spinach
1/3 cup shredded cheese (where to buy organic non-GMO cheese)

Equipment- 8-inch cast iron skillet. The 8-inch skillet is the little one, if you use a standard 12-inch skillet, double the recipe.

1. Turn the oven to 400°. To roast the butternut squash, cut it in half lengthwise. Spread some butter or oil over the flesh and sprinkle with salt and pepper. Place on a baking sheet with the flesh facing up and roast for about 25 minutes. The flesh should be soft.

2. In the skillet melt the butter on medium-high heat. Cook the chopped onions and garlic until onions are almost see-through. Add spinach and chopped kale and cook until slightly wilted. Turn to medium-low heat.

3. In a bowl scramble the eggs and add salt and pepper. Scoop the cooled butternut squash flesh from 1 half into the bowl and whisk together with the eggs, then transfer to the skillet and mix together.

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4. Let the frittata cook for a few minutes on the stovetop until the sides begin to harden. Then, sprinkle the cheese on top and put the skillet in the oven at 400° until the top is cooked through, about 10-15 minutes.

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This post was included in Slightly Indulgent Tuesday.

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comments

  1. says

    I made this last week and my family LOVED it. This will be in regular rotation on our menu, year around. My fritattas have had a tendency to come out a little dry in the past, but this one was the perfect texture.

    I doubled the recipe and baked it in two glass pie pans.

  2. Paula says

    Does anyone know if the link provided for the organic grass fed non GMO cheese is free of hormones and antibiotics??

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