Acorn Squash Frittata Recipe

Acorn Squash Frittata

Think fall. Think comfort food. And think the perfect dish for your Sunday breakfast, special-occasion brunch, or weeknight meal. This frittata is all that—plus delicious and colorful, too!

Total Time1 Hour 40 Minutes
Yield
6 slices
DifficultyIntermediate

Frittata in a square cast iron skillet with a serving spoon

Dietary Interests

Manage Preferences

Submitted by

Vitamix

Ingredients

8 large eggs
¾ cup 150 ml whole milk
4 Tablespoons 60 ml olive oil, optional
1 other 170 g white onion
1 cup 150 g Green Pepper
8-10 other parsley
⅔ cup 100 g Machengo cheese, diced
1 pinch paprika
1 other acorn squash, peeled, seeded, cubed, and roasted
1 teaspoon 3 g salt, optional
¼ teaspoon ground black pepper

8 large eggs
¾ cup 150 ml whole milk
4 Tablespoons 60 ml olive oil, optional
1 other 170 g white onion
1 cup 150 g Green Pepper
8-10 other parsley
⅔ cup 100 g Machengo cheese, diced
1 pinch paprika
1 other acorn squash, peeled, seeded, cubed, and roasted
1 teaspoon 3 g salt, optional
¼ teaspoon ground black pepper

8 large eggs
¾ cup 150 ml whole milk
4 Tablespoons 60 ml olive oil, optional
1 other 170 g white onion
1 cup 150 g Green Pepper
8-10 other parsley
⅔ cup 100 g Machengo cheese, diced
1 pinch paprika
1 other acorn squash, peeled, seeded, cubed, and roasted
1 teaspoon 3 g salt, optional
¼ teaspoon ground black pepper

Preheat oven to 350°F (175°C). Lightly coat a square baking pan with cooking spray.
Place eggs, milk, oil, onion, pepper, parsley, cheese, and paprika into the Vitamix container in the order listed and secure the lid. Select Variable 3 and Pulse 7 to 9 times to chop the vegetables and cheese.
Place the roasted squash into the prepared square baking pan and pour the egg mixture over the top. Mix gently to incorporate. Season with salt and pepper. Bake for 1 hour 15 minutes, or until cooked through.

Preheat oven to 350°F (175°C). Lightly coat a square baking pan with cooking spray.
Place eggs, milk, oil, onion, pepper, parsley, cheese, and paprika into the Vitamix container in the order listed and secure the lid. Select Variable 3 and Pulse 7 to 9 times to chop the vegetables and cheese.
Place the roasted squash into the prepared square baking pan and pour the egg mixture over the top. Mix gently to incorporate. Season with salt and pepper. Bake for 1 hour 15 minutes, or until cooked through.

Preheat oven to 350°F (175°C). Lightly coat a square baking pan with cooking spray.
Place eggs, milk, oil, onion, pepper, parsley, cheese, and paprika into the Vitamix container in the order listed and secure the lid. Select Variable 3 and Pulse 7 to 9 times to chop the vegetables and cheese.
Place the roasted squash into the prepared square baking pan and pour the egg mixture over the top. Mix gently to incorporate. Season with salt and pepper. Bake for 1 hour 15 minutes, or until cooked through.