Butternut Frittata

4
Servings
40m
Prep Time
20m
Cook Time
1h
Ready In

Recipe: #2004

November 04, 2011



"Inspired by a Hungry Girl recipe, modified slightly to fit our tastes"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (340.1 g)
  • Calories 263.1
  • Total Fat - 11.1 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 21.9 mg
  • Sodium - 352.1 mg
  • Total Carbohydrate - 30.8 g
  • Dietary Fiber - 3.3 g
  • Sugars - 15.5 g
  • Protein - 12.1 g
  • Calcium - 378.3 mg
  • Iron - 1.7 mg
  • Vitamin C - 23.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat broiler.

Step 2

In a medium mixing bowl, combine the egg substitute and sour cream with a whisk. Add the green onion and cut up swiss cheese. Set aside.

Step 3

Remove as much moisture as possible from the squash. I spread the squash in a thin layer on the counter top and blot with paper towels.

Step 4

Spray a 10-12" oven-proof skillet with cooking spray and warm up over medium-high heat. Add squash, onion, garlic, salt, and pepper. Cook until soft, about 10 minutes. Make sure you stir often during cooking.

Step 5

Reduce the heat to medium. Pour the egg mixture evenly over the vegetables. Tip the skillet if needed to get the egg well distributed. Do not stir! Cook 3-4 minutes until the egg mixture is kind of firm. Remove from heat.

Step 6

Sprinkle cheddar on top. Broil 5 minutes or until frittata is puffed and cooked through.

Tips & Variations


No special items needed.

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