Tested till perfect Squash and Spinach Frittata

Squash and Spinach Frittata

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2006

Recipe1 out of 5 based on 1 ratings.
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  • Portion size 4

Ingredients

  • 1 tbsp 1tbspvegetable oil
  • 2 cups 2cupscubed (1/2 inch/1 cm) peeled butternut squashbutternut squashes
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1 pkg (300 g) 1pkg (300 g)frozen chopped spinach, thawed and squeezed dry
  • 6 6eggeggs
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 cup 1cupshredded Monterey Jack cheese
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Preparation

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:

Additional information :

Variation
Smoky Squash and Spinach Frittata:
Add 1 cup (250 mL) cubed smoked sausage, smoked turkey or smoked chicken along with the spinach.

Nutritional Information Per serving: about

cal 302 pro 19g total fat 20g sat. fat 8g
carb 14g fibre 3g chol 304mg sodium 576mg

% RDI:

calcium 33 iron 17 vit A 112 vit C 33
folate 52
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