Perfect for two, this frittata is full of the good stuff: butternut squash, power greens, red onion and feta.
Selfishly, this breakfast is a mash up of things I love. For one, frittatas are pretty much my favorite breakfast. And winter squash is one of my all-time favorite crops. But also, it's easy to make, delicious, and good for you too! Something others will love as much as I do, especially if you're into eggs for breakfast. Frittatas are a go-to weekday breakfast for me because I can whip them up before heading out the door to work. If I need to, I place two slices into a pyrex and eat it when I get to the office, but usually that isn't necessary, and I enjoy my breakfast with a latte and an overdose of blog to-dos.
Once you've made a few frittatas, you're pretty much set for life. Start with a recipe, but after a few successful bakes, let your creativity loose. This Butternut Squash, Power Greens & Red Onion Frittata is perfect for serving 2 people (or 4 along with a side of fruit and yogurt), but you can make big batch frittatas too. If you're serving a crowd, try this Broccoli & Pepper Jack Frittata.
Have a few frittatas under your belt? Good. Now wing it. This blog is all about helping you eat well, and making a frittata when the kitchen seems to be empty is one breakfast trick I always keep up my sleeve.
How To Make Any Type of Frittata:
Note that the recipe for this exact frittata is below, so keep scrolling if you want a little more guidance!
Start with an oven-safe skillet (the oven-safe part is important!). Heat 1 teaspoon of oil in the skillet until it glistens.
Add vegetables. Let's say 1 to 2 cups of sliced veggies. Anything you like -- potatoes, broccoli, spinach, zucchini, etc. Sauté, stirring occasionally, until veggies are tender.
In a medium bowl, combine 4 eggs, salt, and pepper. I like to add a splash (just a splash) of milk but this is optional. Whisk until frothy.
Pour egg mixture into skillet. Sprinkle a bit of shredded cheese on top. Just a single layer.
Place skillet in oven, and turn broiler to high. Keep an eye on the frittata - it will get puffed up, and start to turn golden. Remove from oven and allow to cool for 5 minutes. Eggs should be set. Slice and serve. (Note: for a large frittata for a crowd, you'll need more time in the oven at a lower temperature to get it cooked through. Try this Denver Omelette Casserole which is basically a glorified frittata).
Serves: 2 | Total Time: 25 minutes
- 1 tablespoon butter
- 1/2 red onion, diced
- 1 cup diced butternut squash (peeled and seeds removed)
- 1 clove garlic, minced
- 1 cup power greens, packed
- 4 eggs
- 1/4 cup milk of choice
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup feta cheese crumbles
- Heat butter in an oven-safe 8-inch skillet until melted. Add red onion to the skillet, and sauté for 3 minutes, stirring occasionally. Add diced butternut squash and cook for 10 more minutes, stirring every minute or so to ensure even cooking.
- Add garlic and greens to the pan, and cook for about 3 minutes. After 3 minutes, greens should be wilted, and butternut squash should be tender all the way through.
- In a medium sized mixing bowl, combine eggs, milk, salt and pepper. Whisk until bright yellow and frothy.
- Pour egg mixture into skillet, using a spatula to ensure the squash and greens are evenly distributed. Then, sprinkle feta over top.
- Turn oven to high on the “Broil” setting with rack in the top position. Place skillet in oven, uncovered, and bake for about 7-minutes. Watch closely in this step, as some broilers may run hotter than others. You are looking for the top to be puffed up and golden, but not brown. Remove from oven and allow to cool for about 3 minutes before slicing and serving. Egg should be set through (if it is not, leave it until the broiler a few more minutes).