Squash and Spinach Frittata

Squash and Spinach Frittata Image by: Squash and Spinach Frittata Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: January 2006

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cups cubed (1/2 inch/1 cm) peeled butternut squashes
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 pkg (300 g) frozen chopped spinach thawed and squeezed dry
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Monterey Jack cheese

Method

In 10-inch (25 cm) nonstick ovenproof skillet, heat oil over medium heat; fry squash, onion and garlic until squash is tender-crisp, about 5 minutes. Stir in spinach.

Meanwhile, in bowl, whisk together eggs, 1 tbsp (15 mL) water, salt and pepper; pour over vegetables in skillet. Sprinkle with Monterey Jack cheese; cook over medium-low heat until bottom and side are firm but top is still slightly runny, about 7 minutes.

Place skillet under broiler; broil until frittata is golden and set, about 2 minutes.

Run rubber spatula around edge of frittata to loosen; slide onto large plate and cut into wedges.

More frittata recipes:

Nutritional facts <b>Per serving:</b> about

  • Sodium 576 mg
  • Protein 19 g
  • Calories 302.0
  • Total fat 20 g
  • Cholesterol 304 mg
  • Saturated fat 8 g
  • Total carbohydrate 14 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 52.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 33.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 112.0
  • Vitamin C 33.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Squash and Spinach Frittata

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