Wednesday, January 30, 2013

Squash the Frittata

I love making frittatas.  It allows me to make a meal that's packed with protein, veggies, and quick to make.  It's also great for using whatever yummy veggies we've picked up at the farmers market each week. I decided to get a little creative with the frittata pictured above.  I added some butternut squash, Chinese broccoli, onions, and a bunch of italian shredded cheese.  The outcome was super easy and super yum.  The thing I love most about frittatas is pretty much anything goes.  If you have some eggs and some vegetables laying around that you're needing to use up before they go bad...throw them all in there.  I've found you really can't go wrong.  Here is the recipe for this one...enjoy.

7 eggs
1/3 cup of milk
1/2 cup of shredded italian cheese or parmesan
1/4 of a butternut squashed cut into small cubes
6 stalks of Chinese broccoli chopped into small pieces
1/2 large yellow onion or 1 medium
1 Tblsp. olive oil


Preheat oven to 400.  Chop butternut squash and begin to saute it for about 3-5 mins.  Then add in the onion, and cook for another 7 minutes.  While this is happening whisk your eggs and milk in a bowl and set aside.  Add Chinese Broccoli into the pan, and continue sauteing until the leaves of the broccoli are wilted.  I like the stems slightly aldente, but if you prefer them cooked more add them to the pan for a few minutes before you add the leaves of the broccoli.  Whisk the cheese into the egg mixture.  Spray a pan well with some non-stick spray, add in the egg & cheese mixture, and then add in the vegetables.  Cook on the stove top on medium heat for about 10 minutes until the eggs are almost set.  Then transfer to the oven and cook for another 10 minutes.  Finally transfer the pan to the broiler for about 4 minutes to brown the top of the frittata.  Voila!!


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