Saturday, 23 January 2016

Make-Ahead Butternut Squash Frittata

Butternut Squash Frittata makes an awesome make-ahead brunch.
Butternut Squash Frittata makes an awesome make-ahead brunch.
This make-ahead vegetarian Butternut Squash Frittata will save you time on weekday mornings (something I eternally need more of!) and is 21 Day Fix friendly, vegetarian, paleo and gluten free. Make it on Sunday and then eat it throughout the week. I microwave it for about 30 seconds and eat it with whole grain quinoa toast.

It's packed with protein and incredibly simple to make. Frittatas are also super versatile - you can serve it for breakfast lunch or dinner! Each serving (1/6 of a pie) is 206 calories, 10g of fibre and a whopping 126% of your recommended intake of Vitamin A. If you don't have butternut squash you can use sweet potato which has a similar taste and is also packed with vitamin A. Vitamin A is great for your skin, hair, bones and eyes. It can also help with your immune system which is why it's great to eat vitamin A rich foods in the winter when colds and flu are rampant and your skin is dry.



 Butternut Squash not only gives the frittata a nice sweet taste that goes excellently with the sage but also provides your body with a ton of nutrients which is why I love this recipe. I got the inspiration from cookieandkate.com and my friend vegetarian friend, K, who always makes a higher-fat version of this with a quinoa crust. Though her recipe is amazing I simplified the recipe to make it quicker and lower fat.

Pro tip: this recipe goes great with bacon if you're not vegetarian.

The cat loves this butternut squash frittata
Even the tiny cat loves this butternut squash frittata! 




Make-Ahead Butternut Squash Frittata

Ingredients:

  • 6 Eggs 
  • 1 Tbsp Olive Oil
  • 2-4 Garlic cloves, minced
  • 1 Tbsp Ground Sage
  • 1/2 cup Onion, chopped
  • 1 Cup Cubed Butternut Squash
  • 1/4 Cup Sharp Cheddar Cheese (or smoked cheddar)
Directions:
  1. Heat up a medium cast iron pan to medium heat (or an oven-safe pan) and preheat the oven to 425F
  2. Whisk together the eggs, milk, sage and garlic
  3. Cook the butternut squash in the microwave with a few tablespoons of water for 5 minutes.
  4. Add the oil, butternut squash and onion to the hot pan and saute for about 3 minutes (until the onion is translucent).
  5. Pour the egg mixture on top and cook for 3 more minutes.
  6. Sprinkle the cheese on top and pop the pan into the oven and cook for about 15 minutes. Shake the pan to see if the center has set (it shouldn't jiggle).
  7. Remove from the oven and let it cook for 5 minutes before slicing it into 6 pieces.
  8. Serve hot and put the leftovers in the fridge for tomorrows breakfast!