Frittatas are a great easy to make and nutritious breakfast or brunch idea and I love the addition of butternut squash, cheese and spinach in this recipe.
Made with just a few simple ingredients, this butternut squash frittata is the perfect breakfast or brunch dish for the holiday season when you have guests over or any time of year when you want a hassle free breakfast that can be made ahead of time.
I often like making on on Sunday and having it for breakfast or lunch for the first couple of days of the week! I through some hot sauce on it, top it with avocado and call that good for a no fuss meal.
Even as a dietitian, there are days and weeks when I struggle to eat enough greens and vegetables in general. Baking them right into a frittata like this makes it easy for me to eat more of them because they are built right in!
I’m a big breakfast eater but totally understand that a lot of people are not. Making this recipe ahead of time will really take the fuss out of even thinking about what’s for breakfast and keep you full till lunch.
Nutrition Benefits of Eggs
Eggs are a nutritional powerhouse, with one large egg containing 6 grams of high-quality protein and all nine essential amino acids, all for 70 calories.
They are one of the few natural food sources of vitamin D (1 mcg in a large egg), which along with calcium, is critical for building strong bones.
And I’m not yolking when I say you really should not toss the yolks! Yolks house most of the egg’s nutrients like vitamin B12, iron, zinc and more than 40 percent of the protein in an egg. The yolk also has fat-soluble nutrients like vitamins D, E, and A, plus choline and the carotenoids, lutein and zeaxanthin.
More Recipes With Eggs
Ingredients for Butternut Squash Frittata
- Eggs (I love Eggland’s Best)
- Butternut Squash (Frozen found in the freezer veggie section at the grocery store works great!)
- Fresh Spinach — I love adding greens in any way, shape, or form
- Cheese — you can really use any kind you like. Here I used cheddar but it would also be delicious with feta, parmesan or mozzarella
Ways to Eat a Veggie Frittata
- With sliced avocado on top. Add some healthy fat and more fiber to this dish by topping it with avocado. So good!
- On a bed of greens. As you can see I am all about adding more greens into your meals and diet overall. If you’re looking for more of a lunch spin on this frittata, place two pieces on a bed of greens, or chop it up like “croutons” on a salad!
- With smoked salmon. Pairing a slice with smoked salmon would give this meal .a good dose of healthy fat and more protein to boot.
- Slice by slice with hot sauce on top. No shame in eating it slice by slice by itself with a little Franks RedHot on top. Super delicious that way too!
Butternut Squash Frittata
Ingredients
- 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
Instructions
- 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.
Fall in Love With These Recipes Too
- Pumpkin Flax Overnight Oats {GF & DF}
- Pumpkin Apple Baked Oatmeal {GF & DF}
- Best Healthy Pumpkin Muffins
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