Squash Frittata

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

squash-frittata

Ingredients

  • 8 large eggs
  • ⅔ cup (160 ml) whole milk
  • 4 Tablespoons (60 ml) olive oil
  • 1¼ cup (200 g) onion, peeled, diced
  • 1 cup (150 g) green bell pepper, stemmed, seeded, diced
  • 6 sprigs parsley
  • 3½ ounce (100 g) Manchego cheese
  • 1 pinch paprika
  • 1 butternut squash, peeled, seeded, roasted
  • salt and pepper, to taste

Directions

  1. Place eggs, milk, oil, onion, pepper, parsley, cheese and paprika into the Vitamix container in the order listed and secure lid.
  2. Select Variable 8.
  3. Turn machine on and off to pulse 8 to 10 times to chop the vegetables and cheese.
  4. Place the squash into a square baking pan.
  5. Pour the egg mixture over top. Mix gently to incorporate. Season with salt and pepper.
  6. Bake at 175°F (80°C) for 1 hour to 1 hour and 15 minutes.