| Servings |
Ingredients
- 4 cups butternut squash cubed
- 1/2 red onion cut into thick slices
- 1 tbsp olive oil
- 1/2 tsp black pepper divided
- 8 eggs
- 1/3 cup nonfat milk
- 2 tbsp chopped parsley
- 1 cup part-skim mozzarella cheese shredded
Ingredients
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Instructions
- Preheat oven to 425 degrees.
- Place squash and onion in a large ovenproof skillet and toss with oil and 1/4 tsp pepper.
- Roast until the vegetables are browned and softened, about 25 minutes.
- Remove skillet from oven and set aside to cool slightly.
- In a large bowl, whisk the eggs, milk, parsley, and remaining pepper together. Pour into the skillet and return it to the oven.
- Continue cooking until eggs are just about set, about 6-7 minutes.
- Remove from the oven and sprinkle with the cheese.
- Turn on the broiler and place the skillet in the broiler until the cheese melts and the top of the frittata is browned, about 2 minutes.
- Cut into wedges, serve, and enjoy!
Recipe Notes
Nutrition Per Serving
Calories: 223
Fat: 13g
Sodium: 238mg
Carbohydrate: 14g
Fiber: 2g
Protein: 15g
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