Butternut Squash Frittata
The perfect quick breakfast for Thanksgiving morning or a great way to use leftover squash!
Share on Facebook
Share on Twitter
Ingredients
- 6 large brown eggs
- 1/2 tsp kosher salt +1/4 tsp cracked fresh pepper
- extra virgin olive oil for the pan
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 2 cups peeled + chopped butternut squash
- 1/8 cup milk
- 1/2 cup part skim (or whole milk, your choice) ricotta cheese*
- 1/2 cup shredded parmesan cheese
Instructions
- Preheat oven to 400 degrees.Whisk together the eggs, salt, pepper, milk, parmesan, and ricotta.In an 8 or 10 inch skillet, preferably cast iron and one that can go stovetop to oven, drizzle the pan with olive oil, a few teaspoons. Add your onion + garlic, allow to cook for 5 minutes on medium low. Next, add your butternut squash and cook for another 5-10 minutes. Remove from the heat.Next, pour the egg mixture on top of the vegetables in the skillet. Cook for 20 minutes.Serve immediately!