Squash Frittata
Squash abounds in the fall and winter months, making this recipe an ideal addition to your holiday breakfast menu.
Ingredients
- Tablespoon (8 large) eggs
- 160 ml (⅔ cup) whole milk
- 60 ml (4 Tablespoons) olive oil, optional
- 200 g (1¼ cup) medium onion, peeled, diced
- 150 g (1 cup) green bell pepper, stemmed, seeded, diced
- Tablespoon (6 Tablespoon) parsley
- 100 g (3½ ounce) Manchego cheese
- Tablespoon (1 pinch) paprika
- Tablespoon (1 Tablespoon) squash, peeled, seeded, roasted
- Tablespoon (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
- 180 (¾ cup) Soy Milk [or milk]
- 60 ml (4 Tablespoons) extra virgin olive oil, optional
- 175 g (1 large) white onion, peeled, halved
- 150 g (1 large) green bell pepper, seeded, halved
- 5 g (¼ cup) fresh parsley leaves
- 100 g (⅔ cup) manchego cheese [or optional]
- (1 pinch) paprika
- 450 g (1 ) 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.
