Butternut Squash and Goat Cheese Frittata Recipe
This delicious frittata combines the savory sweetness of butternut squash with the tangy flavor of goat cheese, perfect for a brunch or a comforting weeknight meal.
Equipment
- 1 Oven-safe skillet Preferably non-stick or cast iron
Ingredients
- 2 cups Butternut squash peeled and cubed
- 8 large Eggs beaten
- 1/2 cup Milk Any variety
- 4 oz Goat cheese crumbled
- 1 tbsp Olive oil
- 1 medium Onion chopped
- 1 tsp Fresh thyme or 1/2 tsp dried thyme
- to taste Salt
- to taste Pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In an oven-safe skillet, heat the olive oil over medium heat. Add the onions and butternut squash. Cook until the onions are translucent and the squash is tender.
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Pour the egg mixture over the cooked onions and squash in the skillet. Sprinkle the thyme over the top.
- Crumble the goat cheese evenly over the egg mixture.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is lightly golden.
- Allow to cool slightly before cutting into wedges and serving.
Notes
To make this recipe dairy-free, substitute the goat cheese with your favorite dairy-free cheese alternative and use a dairy-free milk.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 15gProtein: 14gFat: 18gSaturated Fat: 7gCholesterol: 275mgSodium: 390mgPotassium: 430mgFiber: 2gSugar: 5gVitamin A: 532500IUVitamin C: 16.7mgCalcium: 1200mgIron: 0.3mg
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