Frittata with Butternut Squash & Basil
Everyone needs a few staple meals to turn to when short on inspiration. If you can make a simple frittata, you will never go hungry! It’s easy to prepare and versatile enough to be served as breakfast, lunch, or dinner. Serve hot out of the oven, at room temperature, or straight from the fridge. Sub in your own favorite ingredients or seasonal offerings to make this dish your own.
2 Tbsp. coconut oil, melted and divided
4 cups (560 g) butternut squash, peeled and cubed
1 red onion, sliced
3 cups (90 g) baby spinach
1 cup (135 g) frozen peas
Sea salt and pepper
12 eggs, lightly beaten
Generous handful fresh basil leaves, torn
Preheat the oven to 350 degrees.
In a large bowl, drizzle 1 tablespoon oil over the squash. Toss to coat, then roast the squash on a rimmed baking sheet until it’s tender and starting to turn golden, about 40–45 minutes. Set aside to cool.
Preheat the oven broiler to medium-high.
Warm a large, oven-safe skillet over medium heat. Add the remaining 1 tablespoon oil and the onion, and saute until translucent. Add the baby spinach, peas, and roasted butternut squash pieces. Stir to wilt the spinach and warm through. Season with salt and pepper to taste.
Pour in the beaten eggs and gently shake the pan so that the eggs and vegetables are evenly distributed. Cook until the edges start to set. Place the pan in the oven and cook until puffed and golden, about 5–10 minutes. Remove from the oven and top with the torn basil leaves. Let sit for 5–10 minutes before serving.
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