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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 158.9
  • Total Fat: 6.6 g
  • Cholesterol: 8.0 mg
  • Sodium: 242.0 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 12.4 g

View full nutritional breakdown of Butternut squash frittata calories by ingredient
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Butternut squash frittata

Submitted by: COCOINAUSTIN
Butternut squash frittata

Introduction

6 Tbs. olive oil
2 lb. butternut squash, peeled, seeded and julienned
Kosher salt and freshly ground pepper, to taste
1 small yellow onion, julienned
2 Tbs. unsalted butter
1 Tbs. chopped fresh sage, plus 15 whole leaves
10 eggs
3 Tbs. heavy cream
1 cup finely grated pecorino Romano cheese
6 Tbs. olive oil
2 lb. butternut squash, peeled, seeded and julienned
Kosher salt and freshly ground pepper, to taste
1 small yellow onion, julienned
2 Tbs. unsalted butter
1 Tbs. chopped fresh sage, plus 15 whole leaves
10 eggs
3 Tbs. heavy cream
1 cup finely grated pecorino Romano cheese

Number of Servings: 4

Ingredients

    Butternut Squash, 1 cup, cubes (remove)
    Onions, raw, 1 cup, chopped (remove)
    Garlic, 4 clove (remove)
    Egg white, 4 serving (remove)
    Egg substitute, liquid (Egg Beaters), .50 cup (remove)
    Spinach, fresh, 1 cup (remove)
    Butter, unsalted, 1 pat (1" sq, 1/3" high) (remove)
    Olive Oil, 1 tbsp (remove)
    *Lucerne Fat Free Half-and-Half Ultra-Pasteurized cream, 1 tbsp (remove)
    Parmesan Cheese, grated, .25 cup (remove)
    Nectarines, 1 cup slices (remove)

Directions

In the deep half of a frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the squash, season with salt and pepper and cook, stirring occasionally, until the squash is tender and beginning to brown, about 7 minutes.

In the same pan over medium-high heat, warm 1 Tbs. of the oil. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until tender and beginning to brown, about 7 minutes. Transfer to the plate with the squash.

In the same pan over medium heat, melt the butter. Add the chopped spinach and cook until the butter is browned, about 3 minutes. Pour the spinach-butter mixture into a small bowl and let cool. Wipe out the pan with paper towels.

In a large bowl, whisk together the eggs and half and half. Stir in the cheese, squash, onion and spinach-butter mixture.

In the deep half of the frittata pan over medium heat, warm 1/2 Tbs. of the oil. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, 3-4 minutes. Place the shallow pan upside down on top of the deep pan and cook until the frittata is partially set, about 9 minutes. Remove the shallow pan and gently lay the nectarine slices on top of the frittata, spacing them evenly. Cover with the shallow pan and cook until the eggs are almost completely set, 4 to 5 minutes more.

Remove the shallow pan, set it over medium heat and warm the remaining 1/2 Tbs. oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, 3 to 5 minutes. Flip the frittata back into the deep pan, remove the shallow pan and gently shake the deep pan to loosen the frittata.

Slide the frittata onto a serving plate. Cut into 8 wedges. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user COCOINAUSTIN.





TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • So easy and just delicious. I made a few changes that worked for me: two real eggs instead of the egg substitute; no butter; and 1 plum tomato diced and added on top instead of nectarines. It was hard to have only 1/4 of the frittata, it was that good! - 7/29/10

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