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Acorn Squash Frittata

Think fall. Think comfort food. And think the perfect dish for your Sunday breakfast, special-occasion brunch, or weeknight meal. This frittata is all that—plus delicious and colorful, too!

Frittata in a square cast iron skillet with a serving spoon


  • 8 large eggs
  • 150 ml (¾ cup) whole milk
  • 60 ml (4 Tablespoons) olive oil, optional
  • 170 g (1 other) white onion
  • 150 g (1 cup) Green Pepper
  • 8-10 other parsley
  • 100 g (⅔ cup) Machengo cheese, diced
  • 1 pinch paprika
  • 1 other acorn squash, peeled, seeded, cubed, and roasted
  • 3 g (1 teaspoon) salt, optional
  • ¼ teaspoon ground black pepper


  1. Preheat oven to 350°F (175°C). Lightly coat a square baking pan with cooking spray.
  2. Place eggs, milk, oil, onion, pepper, parsley, cheese, and paprika into the Vitamix container in the order listed and secure the lid. Select Variable 3 and Pulse 7 to 9 times to chop the vegetables and cheese.
  3. Place the roasted squash into the prepared square baking pan and pour the egg mixture over the top. Mix gently to incorporate. Season with salt and pepper. Bake for 1 hour 15 minutes, or until cooked through.

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