Squash Frittata
Squash Frittata
Squash abounds in the fall and winter months, making this recipe an ideal addition to your holiday breakfast menu.
- Total Time1 Hour 30 Minutes
- Yield
- DifficultySimple
Submitted by
Ingredients
- 8 large eggs
- ¾ cup 180 ml {Soy Milk} [or milk]
- 4 Tablespoons 60 ml extra virgin olive oil, optional
- 1 large 175 g white onion, peeled, halved
- 1 large 150 g green bell pepper, seeded, halved
- ¼ cup 5 g fresh parsley leaves
- ⅔ cup 100 g manchego cheese [or optional]
- 1 pinch paprika
- 1 450 g roasted acorn squash, diced
- 1 teaspoon salt, optional
- ¼ teaspoon ground black pepper
- 8 large eggs
- ¾ cup 180 ml {Soy Milk} [or milk]
- 4 Tablespoons 60 ml extra virgin olive oil, optional
- 1 large 175 g white onion, peeled, halved
- 1 large 150 g green bell pepper, seeded, halved
- ¼ cup 5 g fresh parsley leaves
- ⅔ cup 100 g manchego cheese [or optional]
- 1 pinch paprika
- 1 450 g roasted acorn squash, diced
- 1 teaspoon salt, optional
- ¼ teaspoon ground black pepper
- 8 large eggs
- ¾ cup 180 ml {Soy Milk} [or milk]
- 4 Tablespoons 60 ml extra virgin olive oil, optional
- 1 large 175 g white onion, peeled, halved
- 1 large 150 g green bell pepper, seeded, halved
- ¼ cup 5 g fresh parsley leaves
- ⅔ cup 100 g manchego cheese [or optional]
- 1 pinch paprika
- 1 450 g roasted acorn squash, diced
- 1 teaspoon salt, optional
- ¼ teaspoon ground black pepper
Directions
-
- Place eggs, milk, oil, onion, pepper, parsley, cheese and paprika into the Vitamix container in the order listed and secure the lid.
- Select Variable 8 and pulse 7-9 times to chop the vegetables and cheese.
- Place the squash into a square baking pan, and pour the egg mixture over the top. Mix gently to incorporate. Season with salt, optional and pepper.
- Bake at 175°F (80°C) for 1 hour and 15 minutes.
-
- Place eggs, milk, oil, onion, pepper, parsley, cheese and paprika into the Vitamix container in the order listed and secure the lid.
- Select Variable 8 and pulse 7-9 times to chop the vegetables and cheese.
- Place the squash into a square baking pan, and pour the egg mixture over the top. Mix gently to incorporate. Season with salt, optional and pepper.
- Bake at 175°F (80°C) for 1 hour and 15 minutes.
-
- Place eggs, milk, oil, onion, pepper, parsley, cheese and paprika into the Vitamix container in the order listed and secure the lid.
- Select Variable 8 and pulse 7-9 times to chop the vegetables and cheese.
- Place the squash into a square baking pan, and pour the egg mixture over the top. Mix gently to incorporate. Season with salt, optional and pepper.
- Bake at 175°F (80°C) for 1 hour and 15 minutes.
Refine Your Recipe
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Yield64 oz 1000 g 64 oz 1000 g 48 oz 750 g
Nutrition
1
serving (191 g)
Calories
240
Total Fat
17g
Total Carbohydrate
11g
Dietary Fiber
3g
Sugars
4g
Protein
11g
Sodium
340g
Saturated Fat
6g
Chef's Note
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