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
- 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
- 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.
Nutrition Information
| Serving Size | 1 serving |
| Amount Per Servings | |
| Calories | 240 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Cholesterol | 195 mg |
| Sodium | 190 mg |
| Total Carbohydrate | 10 g |
| Dietary Fiber | 2 g |
| Sugars | 4 g |
| Protein | 11 g |
