Butternut Squash Frittata

U Serves 8 People
P Prep: 00:30
P Cook: 00:30

Nutritional Facts

per 1 serving size (Recipe makes 8 servings)

Amount Per Serving

Calories 54

Calories from Fat 23

% Daily Values*

Total Fat 2.59

3.98%

Saturated Fat 0.69

3.45%

Polyunsaturated Fat 0.32

Monounsaturated Fat 0.84

Cholesterol 93.00

31.00%

Sodium 34.25

1.43%

Potassium 100.38

Total Carbohydrate 4.93

1.64%

Dietary Fiber 0.76

3.04%

Sugars 2.86

Protein 3.39

Vitamin A 44.75%

Vitamin C 21.75%

Calcium 3.00%

Iron 3.63%

* Nutritional Values are estimated and may vary

³ Description

Butternut squash and egg frittata. The squash makes the perfect base for this egg dish. The peppery arugula and sweet tomatoes are a perfect pairing. This is great to meal prep with for your weekday breakfast options!

² Ingredients

4 medium Egg
1 cup Arugula Lettuce
1 cup, cubes Butternut Winter Squash
3 serving (serving = 1 medium) Roma Tomatoes

q Directions

heat oven to 400Â°
place skillet on burner with cooking fat of choice and heat on high
add butternut squash and heat up and stir around in cooking fat
place in oven for 20-25 mins until squash is soft enough to mash
mash into bottom of skillet, forming a crust over the entire skillet
place back on stove-top burner and cook until crust gets crispy about 10 min. ( a good indication of a crispy crust is if it holds together when pan is moved )
once crust is crisp enough, place beaten eggs over crust
layer arugula and tomatoes on top of eggs
bake for 10 more mins. in oven or until top is golden brown and eggs have set
let cool for 5 mins(if you can wait)
slice and serve!

Recipe Provided by @WhatWouldJohnMackEat

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