Butternut Squash Frittata
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!
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.