Just like Ellen’s Grab + Go Egg Cups, combining eggs with veggies and/or leftovers lurking around in your fridge is a smart way to cut down on food waste. And when faced with lots of delicious honey-roasted butternut squash, spinach, and feta from my salad, it was time to try out a fall squash frittata!
This Fall Squash Frittata all but cooked itself, was filling enough for dinner, and easy to pack away for another meal. My honey-roasted butternut squash is seriously the food that keeps on giving.
*Not Pictured* The 6 grab + go egg cups I made at the same time! I ate a few at the office for breakfast the next morning, and am looking forward to snacking on the others tomorrow afternoon.
If you try our Fall Squash Frittata, we’d love to see your photos! Tag us on instagram @fridgetofork, and be sure to let us know how it turned out in the comments below.
Fall Squash Frittata
- Prep Time: 5m
- Cook Time: 30m
- Total Time: 35m
- Serves: 6
Ingredients
- 12 large eggs
- salt and pepper to taste
- 1 c crumbled feta cheese
- 2 c spinach leaves
- 1 1/2 c honey-roasted butternut squash
Instructions
- Cook vegetables of choice in a large oven-proof non-stick skillet. If you're using pre-cooked veggies, add to add oil or butter so the frittata comes out safely and warm your leftovers back up on medium heat. Be sure to spread veggies inside pan evenly.
- In a medium bowl, whisk eggs. Add cheese, and salt and pepper to taste.
- Pour egg mixture over vegetables and let cook for 30-45 seconds on medium-high heat to set the edges, then put the skillet in the oven and cook for 10-12 minutes (but don't let the eggs brown on top!).
- Let cool, remove from skillet, and serve!
