Butternut Squash Autumn Frittata
Ingredients
The frittata
-
8
large
eggs
-
1
⅓ cup
nonfat plain Greek yogurt
-
¼ - ¾
teaspoon
salt
-
¼
teaspoon
black pepper
-
½
teaspoon
dried rubbed sage
-
½
teaspoon
dried thyme
-
2
oz
Parmesan cheese, finely shredded
The filling
-
1 ½
teaspoons
canola oil
-
2
cups
cubed butternut squash
-
1 ½
oz
prosciutto, thinly sliced and chopped
-
1
cup
chopped fresh spinach
Instructions
- Preheat the oven to 350°F.
- Heat the oil in an oven-safe nonstick skillet over medium heat.
- Add the cubed butternut squash, season with salt and pepper, and cook for 6 minutes.
- Stir in the chopped prosciutto and cook for an additional 2 minutes.
- Add the chopped spinach and cook until the spinach is wilted and the squash is softened.
- In a mixing bowl, whisk together the eggs, yogurt, salt, black pepper, sage, thyme, and Parmesan cheese.
- Combine the cooked squash mixture with the egg mixture.
- Spray the skillet with cooking spray and pour in the egg mixture.
- Cook on medium heat for 5-7 minutes until the edges start to set.
- Transfer the skillet to the oven and bake for 15-17 minutes until the center is set.
- Let cool for 5 minutes, then slice into 6 pieces and serve.
Nutrition Facts (estimated)
Servings
6 slices
Calories
195
Total fat
11g
Total carbohydrates
7g
Total protein
15g
Sodium
0mg
Cholesterol
0mg
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