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
- ⅔ cup (160 ml) whole milk
- 4 Tablespoons (60 ml) olive oil, optional
- 1¼ cup (200 g) medium onion, peeled, diced
- 1 cup (150 g) green bell pepper, stemmed, seeded, diced
- 6 Tablespoon parsley
- 3½ ounce (100 g) Manchego cheese
- 1 pinch paprika
- 1 Tablespoon squash, peeled, seeded, roasted
- salt Tablespoon pepper, to taste
Directions
- Place eggs, milk, oil, onion, pepper, parsley, cheese and paprika into the Vitamix container in the order listed and secure lid.
- Select Variable 8.
- Turn machine on and off to pulse 8 to 10 times to chop the vegetables and cheese.
- Place the squash into a square baking pan.
- Pour the egg mixture over top. Mix gently to incorporate. Season with salt and pepper.
- Bake at 175°F (80°C) for 1 hour to 1 hour and 15 minutes.
Ingredients
- 8 large eggs
- ¾ cup (180 ) 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 (450 g) roasted acorn squash, diced
- 1 teaspoon salt, optional
- ¼ teaspoon ground black pepper
Directions
- Place eggs, milk, oil, onion, pepper, parsley, cheese and paprika into the Vitamix container in the order listed and secure the lid.
- Select Variable 8 and pulse 7-9 times to chop the vegetables and cheese.
- 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.
- Bake at 175°F (80°C) for 1 hour and 15 minutes.
