Butternut Squash and Goat Cheese Frittata Recipe
Delve into the flavors of fall with this Butternut Squash and Goat Cheese Frittata, a perfect blend of sweet squash and tangy goat cheese, combined with the richness of eggs.
Equipment
- 1 Oven-proof skillet Preferably non-stick or cast iron
Ingredients
- 1 cup Butternut squash Cubed and roasted
- 8 Eggs Beaten
- 1/2 cup Goat cheese Crumbled
- 1/4 cup Milk Any kind
- 1 tbsp Olive oil
- 1/2 cup Onion Diced
- to taste Salt
- to taste Pepper
- 1 tsp Fresh thyme Chopped
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, warm the olive oil and sauté onion until soft.
- Add the roasted butternut squash cubes to the skillet and mix with the onions.
- In a bowl, whisk together eggs, milk, salt, pepper, and thyme until well combined.
- Pour the egg mixture over the squash and onions in the skillet. Stir gently to combine.
- Sprinkle crumbled goat cheese evenly over the top.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is set and the top is lightly golden.
- Let it cool for a few minutes, then slice and serve.
Notes
For a lighter version, you can use egg whites only and substitute goat cheese with feta.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 15gFat: 15gSaturated Fat: 6gCholesterol: 370mgSodium: 350mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 500000IUVitamin C: 16.5mgCalcium: 1000mgIron: 0.4mg
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