Butternut Squash and Rosemary Frittata

cropped image of a freshly baked Butternut Squash Frittata in a wok, topped with fragrant rosemary

5 from 4 votes

Butternut Squash and Rosemary Frittata

This Butternut Squash and Rosemary Frittata has the perfect blend of sweet squash and aromatic rosemary for a delightful breakfast. Quick and comforting, it elevates your mornings with ease.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 284kcal

Equipment

1 skillet

Ingredients

3 potatoes
1 white onion
½ butternut squash small
5 eggs
1 rosemary sprig fresh, finely chopped
salt
pepper
1/4 cup cheese grated

US Customary - Metric

Instructions

Preheat the oven to 356°F (180°C). Heat 1 tablespoon of olive oil in a large skillet.
Slice the potatoes into 1/4 inch thick slices. Peel the onion and slice it into 1/4 inch thick rings. Use a vegetable peeler to slice the butternut squash into “ribbons”. You can chop the butternut squash into small squares if you prefer.
Using a skillet, sauté the potatoes in a little oil for 5 minutes until they begin to go soft, then add the onions and sauté for a further 5 minutes or until the onions begin to go translucent. Meanwhile, beat the 5 eggs together in a bowl, season with salt and pepper, and add the fresh rosemary.
Once the onions have gone translucent, add the butternut squash to the pan and arrange everything so it is lying flat in the skillet. Pour the egg mixture evenly over the top to allow the egg to fill all the gaps. Grate some cheese directly on top of the frittata.
Bake in the oven for 20-22 minutes until the top turns golden brown, and serve immediately.

Nutrition