Vegetarian

Butternut squash frittata takes 5 minutes to prepare.

Butternut squash frittata takes 20 minutes to cook.

Butternut squash frittata makes 4 servings.

The ingredients for Butternut squash frittata are:

Butternut Squash, 1 cup, cubes (remove)
Onions, raw, 1 cup, chopped (remove)
Garlic, 4 clove (remove)
Egg white, 4 serving (remove)
Egg substitute, liquid (Egg Beaters), .50 cup (remove)
Spinach, fresh, 1 cup (remove)
Butter, unsalted, 1 pat (1" sq, 1/3" high) (remove)
Olive Oil, 1 tbsp (remove)
*Lucerne Fat Free Half-and-Half Ultra-Pasteurized cream, 1 tbsp (remove)
Parmesan Cheese, grated, .25 cup (remove)
Nectarines, 1 cup slices (remove)

Here is how you make Butternut squash frittata:

In the deep half of a frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the squash, season with salt and pepper and cook, stirring occasionally, until the squash is tender and beginning to brown, about 7 minutes. In the same pan over medium-high heat, warm 1 Tbs. of the oil. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until tender and beginning to brown, about 7 minutes. Transfer to the plate with the squash.In the same pan over medium heat, melt the butter. Add the chopped spinach and cook until the butter is browned, about 3 minutes. Pour the spinach-butter mixture into a small bowl and let cool. Wipe out the pan with paper towels. In a large bowl, whisk together the eggs and half and half. Stir in the cheese, squash, onion and spinach-butter mixture. In the deep half of the frittata pan over medium heat, warm 1/2 Tbs. of the oil. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, 3-4 minutes. Place the shallow pan upside down on top of the deep pan and cook until the frittata is partially set, about 9 minutes. Remove the shallow pan and gently lay the nectarine slices on top of the frittata, spacing them evenly. Cover with the shallow pan and cook until the eggs are almost completely set, 4 to 5 minutes more. Remove the shallow pan, set it over medium heat and warm the remaining 1/2 Tbs. oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, 3 to 5 minutes. Flip the frittata back into the deep pan, remove the shallow pan and gently shake the deep pan to loosen the frittata. Slide the frittata onto a serving plate. Cut into 8 wedges. Serves 4.Number of Servings: 4Recipe submitted by SparkPeople user COCOINAUSTIN.

The nutritional information for Butternut squash frittata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 158.9

• Total Fat: 6.6 g
• Cholesterol: 8.0 mg
• Sodium: 242.0 mg
• Total Carbs: 14.7 g
• Dietary Fiber: 3.0 g
• Protein: 12.4 g