Description
A delicious and nutritious frittata packed with seasonal veggies, perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 6 large eggs
- 1/2 cup milk
- 1/2 cup shredded cheese (e.g., cheddar or feta)
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
- Fresh herbs (e.g., thyme or parsley) for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the chopped onion and minced garlic until they become translucent.
- Add the diced butternut squash to the skillet and cook until it’s tender, about 10-12 minutes.
- In a bowl, whisk together the eggs, milk, salt, and pepper until well combined. Stir in the shredded cheese for added flavor.
- Pour the egg mixture over the butternut squash in the skillet, allowing it to evenly coat the veggies.
- Cook the frittata on the stovetop for a few minutes until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until set in the middle and slightly golden on top.
- Let the frittata cool slightly before slicing. Garnish with fresh herbs before serving.
Notes
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat slices as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 0mg