Description
A delightful frittata packed with fall vegetables, perfect for cozy mornings.
Ingredients
Scale
- 8 large Eggs
- 2 cups Butternut Squash, diced
- 1 cup Spinach, fresh
- 1 Red Bell Pepper, diced
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 cup Feta Cheese, crumbled
- 2 tablespoons Olive Oil
- Salt and Pepper, to taste
- Fresh Herbs, optional
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large oven-safe skillet over medium heat.
- Add the diced onion and garlic, sautéing until fragrant and translucent.
- Toss in the butternut squash and cook until it starts to soften.
- Stir in the diced red bell pepper and fresh spinach, continuing to cook until the spinach wilts.
- Whisk the eggs in a separate bowl until frothy.
- Pour the whisked eggs over the sautéed veggies and sprinkle feta on top.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes.
- Check for doneness with a toothpick or knife in the center.
- Cool for a few minutes before slicing into wedges.
Notes
Serve alongside a mixed greens salad or a dollop of Greek yogurt for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 370mg
Keywords: frittata, breakfast, fall vegetables, cozy recipe, vegetarian dish