Feta Squash Frittata
A comforting Feta Squash Frittata that's perfect for lazy winter breakfasts at home
Servings: 4 people
Ingredients
- 8 large eggs
- ¼ cup milk (or heavy cream)
- 2 cloves garlic finely minced (or 2 teaspoons garlic powder)
- ½ teaspoon kosher salt more for sprinkling
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 1 shallot sliced
- 1½ cups leftover roasted squash (butternut or kabocha)
- 2 cups fresh spinach
- 2 sheets feta cheese torn into LARGE chunks
Instructions
- Preheat the oven to 400°F.
- Whisk together the eggs, milk, garlic, salt and pepper until well combined. Set aside.
- Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot and cook until translucent, about 5 minutes. Add the leftover roasted squash and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute.
- Tuck the large chunks of feta into the frittata and transfer back into the oven for 15 to 20 minutes or until the eggs are set. Season to taste and serve with a drizzle of olive oil on top.
Notes
- Keep refrigerated in an air-tight container for up to 3 days.
- You could easily swap the butternut squash for another veggie. And the feta for another kind of cheese. But that flavor combo is really something else!
Nutrition
Calories: 178kcal | Carbohydrates: 7g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 374mg | Sodium: 459mg | Potassium: 424mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2568IU | Vitamin C: 11mg | Calcium: 109mg | Iron: 3mg