Butternut Frittata
Created by KathyD on November 4, 2011
- Servings: 4
- Prep Time: 40m
- Cook Time: 20m
- Recipe #2004
Ingredients
- 2 cups liquid egg substitute
- 1/4 cup fat-free sour cream
- 1/4 cup chopped green onions
- 4 (21 gram) wedges Laughing Cow Light creamy Swiss Cheese, cut up
- 3 cups shredded butternut squash
- 1 cup chopped onion
- 1/2 teaspoon chopped garlic
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup shredded reduced-fat cheddar cheese
How to Make
-
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.
Nutritional Facts
- 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