This Butternut Squash and Spinach Frittata is sweet, savory, and so easy to make. This is a new brunch favorite in our house!
I am totally loving fall, it’s my favorite time of the year.
The weather starts getting cooler, well cooler for Florida. 🙂 It goes from feeling like 100 degrees in the summer to the low 80s in the fall. The humidity drops and now I can finally open up my windows every day and let in the fresh air!
It’s so different from the fall I was used to when I lived in Minnesota. I do miss the fall in Minnesota though, when the leaves change into their beautiful array of colors, and the air smells cool and crisp. I just never liked the freezing cold temps that came after the leaves fell and the snow started falling.
Another thing I love about fall is the food. It’s the only time of year where I can readily get any type of squash in my grocery store.
One of my favorite Squash to cook with is Butternut Squash. I’ve made it many different ways, but never for breakfast or brunch.
So today I decided to use it in a Frittata!
Now to make a Frittata you will need a skillet that is oven proof.
Here’s what I love about this skillet.
First off it has a cool design with the grooves in it. But those grooves have purpose other than just looking cool. 🙂
It’s actually designed this way to lock in the flames from your gas stovetop to the pan which makes the heat evenly distribute across the bottom and up the sides of the pan. This is super cool, because it will cut your cooking time down too, woohoo!
Second, it cooks your food evenly which is perfect for making this Frittata!
Third, it has a stainless steal handle that makes this pan oven proof, which again is perfect for making these Frittatas!
Oh and if you want to order this pan they also have free shipping! Let me tell you, there’s nothing better than sitting at home in your pjs and ordering things online. I love it. Especially during the holidays, I avoid the stores and malls like a plague. 🙂
Click on the link ——–> Here to order this skillet or any of their other cool flare pans.
Now let’s get back to making this Frittata!
Add EVOO, Butternut Squash, and Onion to the skillet.
Sprinkle Sea Salt, Pepper, and Nutmeg over the Squash. Nutmeg adds a little sweetness to this and is so delicious on Squash!
Heat on stovetop over med-high heat for 10-15 minutes sautéing until Squash is softened (if you can pierce a fork through it it’s done, you don’t want it to be mushy).
While Squash is cooking, add Eggs, Milk, Thyme, and Mozzarella to a small bowl, whisk together.
Preheat oven to 350 degrees.
When Squash is cooked through, add in the Spinach and sauté 1-2 minutes until Spinach is slightly wilted and cooked.
When Squash and Spinach are cooked through, pour the Egg mixture evenly over the top.
Place the skillet in the oven on the middle rack and bake for 10 minutes.
Then turn the oven to broil/hi and broil on top rack for 1-2 minutes until Eggs are set and firm.
You can easily slide this whole Frittata from the skillet right to a large plate.
Then proceed to chow down! 🙂
If you try this yummy recipe let me know what you think by leaving a comment below!
Cheers to Brunch Friends!
This post is sponsored by the wonderful folks at Nordic Ware, a family owned company with products made in the USA. As always, all thoughts and opinions are my own. Thank you for supporting Tastefulventure and my sponsors!
- 2 cups cubed Butternut Squash (1/2 inch size pieces)
- ½ cup chopped Sweet Onion
- 2 Tbs EVOO (extra virgin olive oil)
- ¼ tsp ground Sea Salt
- ½ tsp ground Black Pepper
- ½ tsp ground Nutmeg
- 2 cups raw Spinach
- 6 Eggs
- 2 Tbs Unsweetened Coconut Milk
- 1 tsp dried Thyme
- ¼ cup shredded Mozzarella Cheese
- In 10 inch Flare Skillet (if you're not using the Nordic Ware Flare Skillet, make sure your skillet is oven safe) add in EVOO, Butternut Squash, and Onion.
- Sprinkle Salt, Pepper, and Nutmeg over Squash.
- Heat on stove top over med-high heat for 10-15 minutes stirring frequently until Squash is softened (if you can pierce a fork through it it's done, you don't want it to be mushy).
- While Squash is cooking, add Eggs, Milk, Thyme, and Mozzarella to a small bowl, whisk together.
- Preheat oven to 350 degrees.
- When Squash is cooked through, add in the Spinach and sauté 1-2 minutes until Spinach is slightly wilted and cooked.
- Pour Eggs over Squash and Spinach.
- Place the skillet in the oven and bake 10 minutes on middle rack.
- Turn oven to broil and broil on high on top rack for 1-2 minutes until Eggs are set and firm.