Spiralized Butternut Squash and Spinach Frittata
by Amanda Keefer
Get a restaurant-quality breakfast in less time than eating out with this easy Butternut Squash and Spinach Frittata. Save time in the morning by either spiralizing your butternut squash ahead of time or buying it already spiralized at your local grocery store! Serve alongside fresh fruit, roasted potatoes or whole wheat toast for a delicious breakfast.
Recipe and photography by Aggie’s Kitchen.
Nutrition Tip: The egg yolk has valuable nutrients you won’t find in the white, like lutein may help boost brain function and protect the eyes from damage. And even an egg every day is healthy for your cholesterol level.
Commonly Asked Questions About Our Spiralized Butternut Squash and Spinach Frittata
What equipment do I need to make this Spiralized Butternut Squash and Spinach Frittata?
You’ll need a spiralizer for the butternut squash and an oven-safe skillet.
How long does it take to make this Spiralized Butternut Squash and Spinach Frittata?
The total time is 20 minutes.
Is this Spiralized Butternut Squash and Spinach Frittata recipe vegetarian?
Yes, this frittata is vegetarian as it contains eggs and cheese but no meat.
What temperature should the oven be set to for this frittata?
You’ll preheat the broiler in your oven for this recipe.
How many eggs are used in this Spiralized Butternut Squash and Spinach Frittata?
The recipe calls for 6 large eggs.
Can I substitute the butternut squash with another vegetable in this Spiralized Butternut Squash and Spinach Frittata?
While butternut squash is ideal, you could try substituting with sweet potato or zucchini. It might change the flavor profile of this recipe, however.
Spiralized Butternut Squash and Spinach Frittata
Ingredients
- 1 teaspoon unsalted butter
- 2 cups spiralized butternut squash
- 3 cups baby spinach
- 6 large eggs
- 1/4 cup 2% milk
- 1/2 cup shredded lowfat Cheddar cheese divided
Instructions
- Preheat broiler.
- Heat butter in medium non-stick, oven-safe skillet over medium heat, making sure to coat pan. Add butternut squash and cook 5-6 minutes. Add spinach and season with salt and pepper. Continue to cook 2-3 minutes, tossing vegetables together gently, until spinach is wilted.
- While vegetables cook, whisk eggs and milk in a bowl. Stir in ¼ cup shredded cheese.
- Add eggs to pan. Let eggs set in pan 4-5 minutes. Bottom of eggs will become firm, top of eggs will still be uncooked.
- Add remaining ¼ cup cheese on top and carefully place skillet under broiler 2-3 minutes, or until completely cooked and lightly browned. Remove from oven.
- Let cool in skillet 1-2 minutes, then slide to large plate or cutting board. Cut into 4 pieces for serving.
