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Squash and Spinach Frittata

By The Canadian Living Test Kitchen

Tested till perfect

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Squash and Spinach Frittata

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 302
pro 19 g
total fat 20 g
sat. fat 8 g
carb 14 g
fibre 3 g
chol 304 mg
sodium 576 mg
% RDI: -
calcium 33
iron 17
vit A 112
vit C 33
folate 52

Ingredients

  • 1 tbsp 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 tsp salt
  • 1/4 tsp pepper
  • 1 cup shredded Monterey jack cheese

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.

Source : Canadian Living Magazine: January 2006

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