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Butternut Squash and Spinach Frittata

Sara
This Butternut Squash and Spinach Frittata is sweet, savory, and so easy to make. This is a new brunch favorite in our house!
4 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 99 kcal

Ingredients
  

  • 2 cups cubed Butternut Squash ½ inch size pieces
  • ½ cup chopped Sweet Onion
  • 2 Tbs EVOO
  • ¼ teaspoon ground Sea Salt
  • ½ teaspoon ground Black Pepper
  • ½ teaspoon ground Nutmeg
  • 2 cups raw Spinach
  • 6 Eggs
  • 2 Tbs Unsweetened Coconut Milk
  • 1 teaspoon dried Thyme
  • ¼ 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!

Nutrition

Calories: 99kcalCarbohydrates: 8gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 3mgSodium: 139mgPotassium: 257mgFiber: 2gSugar: 3gVitamin A: 5931IUVitamin C: 14mgCalcium: 79mgIron: 1mg
Keyword butternut squash spinach frittata, frittata, spinach frittata
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