Squash Frittata

Squash abounds in the fall and winter months, making this recipe an ideal addition to your holiday breakfast menu.

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 each (450 g) acorn squash, diced
• 1 teaspoon salt, optional
• ¼ teaspoon ground black pepper

Directions

1. Place eggs, milk, oil, onion, pepper, parsley, cheese and paprika into the Vitamix container in the order listed and secure the lid.
2. Select Variable 8 and pulse 7-9 times to chop the vegetables and cheese.
3. 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.
4. Bake at 175°F (80°C) for 1 hour and 15 minutes.

Nutrition

1 serving (191 g)

• Calories: 240

• Total Fat: 17g

• Total Carbohydrate: 11g

  • Dietary Fiber: 3g
  • Sugars: 4g

• Protein: 11g

• Cholesterol: 195mg

• Sodium: 340mg