Butternut Squash and Spinach Frittata
This Butternut Squash and Spinach Frittata is sweet, savory, and so easy to make. This is a new brunch favorite in our house!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 1x
- Category: Breakfast
- Cuisine: Brunch, Vegetarian, Gluten Free
Ingredients
Units
Scale
- 2 cups cubed Butternut Squash 1/2 inch size pieces
- 1/2 cup chopped Sweet Onion
- 2 Tbs EVOO
- 1/4 tsp ground Sea Salt
- 1/2 tsp ground Black Pepper
- 1/2 tsp ground Nutmeg
- 2 cups raw Spinach
- 6 Eggs
- 2 Tbs Unsweetened Coconut Milk
- 1 tsp dried Thyme
- 1/4 cup shredded Mozzarella Cheese
Instructions
- 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.
- Enjoy!
Find it online: https://tastefulventure.com/butternut-squash-spinach-frittata/
