Butternut Squash Frittata
Maggie Michalczyk, RDN
A frittata is a great make ahead breakfast or brunch idea. Spinach and butternut squash give this protein-packed recipe more flavor and fiber! Top it with avocado for a filling meal!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
- 8 eggs I love Eggland's Best
- 2 cups fresh spinach
- 1 cup butternut squash frozen works great
- 1/2 cup + 2 tbsp. sharp cheddar cheese
- 1/2 cup unsweetened almond milk
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. red pepper flakes optional
- salt and pepper to taste
Preheat the oven to 400 degrees F. Grease a round skillet with cooking spray.
In a medium bowl whisk together the eggs, salt, pepper, garlic and onion powder
Over low heat, gently wilt the spinach. This may require a touch of oil on the pan.
Let the spinach slightly cool and add the cheese to the egg mixture.
Reheat the frozen butternut squash according to package directions so that it's not frozen.
Add spinach and butternut squash to egg mixture. Add 2 tbsp. of cheese on top.
Pour mixture into greased skillet and bake for 25 to 30 minutes. You will want to make sure that the center is no longer wet.