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butternut squash frittata

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 mins
Cook Time 30 mins
Servings 6 -7 pieces


  • 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.