This frittata is packed with fresh veggies, herbs and topped with melted cheese. It hits the mark as a savory breakfast or brunch option, or even a quick weeknight meal. We enjoyed it along with a side salad for dinner.
BUTTERNUT SQUASH AND CHEESE FRITTATA
Prep time:
Cook time:
Total time:
Serves: 4-6
Recipe modified from: cookiemonstercooking
Ingredients
- 3 ½ cups butternut squash chunks, about ½ inch in size
- 1 red onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon coarse salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 8 large eggs
- ⅓ cup milk
- 1 tablespoon chopped fresh sage
- 2 green onions, thinly sliced
- 1 cup freshly grated cheddar cheese
Instructions
- Preheat the oven to 425 degrees.
- In a large ovenproof skillet, add the squash, red onion, olive oil, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Toss to combine. Bake for about 25 to 30 minutes, stirring occasionally, until the vegetables are tender. Remove the skillet from the oven. Maintain the oven temperature.
- In a large bowl, add the eggs, milk, sage, green onions, remaining ½ teaspoon salt and ¼ teaspoon pepper. Whisk until combined. Pour the egg mixture evenly into the skillet. Bake for another 6 to 8 minutes, until the eggs are just set. Remove the skillet from the oven and sprinkle evenly with the grated cheese.
- Turn on the broiler. Place the skillet under the broiler for about 2 to 3 minutes, until the cheese is melted and golden brown. Let cool for several minutes. Cut into slices to serve.
Photo Credit: cookiemonstercooking