Hello, friends! It’s Norma here, and I couldn’t be more excited to share one of my absolute favorite recipes with you: my Butternut Squash Parmesan Frittata!
Cooking is such a passion of mine, and this dish truly embodies all that I love about creating in the kitchen. Not only is it infused with delicious flavor, but it’s also packed with vitamin A and can be made in just 40 minutes!
With simple ingredients like diced butternut squash, eggs, and Parmesan cheese – plus a splash of milk for that creamy texture – it comes together beautifully.
I always love to sprinkle in some fresh herbs, especially sage, to elevate the flavor. Whether you’re planning a cozy brunch or a quick dinner, this frittata is the perfect choice.
And here’s the best part: you can easily freeze any leftovers for later enjoyment!
I can’t wait for you to try this. Once you do, I know you’ll be inspired to get creative with your own variations!
And for more culinary inspiration, make sure you follow my Pinterest page where I share all my favorite recipes and ideas!
What You’ll Love About This Recipe
You’ll love this Butternut Squash Parmesan Frittata for so many reasons. First off, it’s not just delicious, it’s packed with nutrients, thanks to the butternut squash which is loaded with vitamin A. This is great for keeping your eyes healthy!
Plus, the nutty flavor of the squash mixed with the salty richness of Parmesan cheese creates a taste that’s simply irresistible.
Here’s what makes this frittata a hit:
- It’s quick! You can whip it up in just 45 minutes, from prep to table—perfect for those easy weeknight dinners.
- It’s super versatile. Feel free to toss in any veggies or herbs you have on hand.
- You can enjoy it warm, or cold, which makes it ideal for meal prep or leftovers that can last up to 3 days in the fridge.
- It’s a crowd-pleaser! Friends and family will ask for seconds, and they won’t even know how healthy it is.
Butternut Squash Parmesan Frittata
Course: Easy Lunch RecipesCuisine: Italian, American4
servings15
minutes25
minutes250
kcalOnly the delightful combination of butternut squash and Parmesan can create a frittata that’s both comforting and versatile—discover the recipe now!
Ingredients
– 1 medium butternut squash, peeled and diced
– 6 large eggs
– 1 cup grated Parmesan cheese
– 1 small onion, chopped
– 2 cloves garlic, minced
– 2 cups fresh spinach
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
Directions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add the diced butternut squash and cook for about 10 minutes, until tender.
- Stir in fresh spinach and cook until wilted.
- In a bowl, whisk together eggs, Parmesan cheese, salt, and pepper.
- Pour the egg mixture over the sautéed vegetables in the skillet.
- Cook on the stovetop for about 5 minutes, then transfer to the oven.
- Bake for 15-20 minutes, or until the frittata is set and golden on top.
- Let cool slightly before slicing and serving.
Notes
- For added flavor, feel free to include herbs like thyme or basil.
- This frittata can be served warm or at room temperature and makes a great meal prep option.
Frequently Asked Questions
How Do You Keep Frittata Fluffy?
Have you ever wondered how to make your frittata light and fluffy?
I’ve found that starting with room temperature eggs makes a world of difference. When I whisk them well, I’m incorporating air using the right whisk technique, and that’s essential!
Also, watch your baking time—if I take it out just as the eggs set, I keep it from getting dense.
Trust me, this will change your frittata game forever!
Is It Necessary to Peel Butternut Squash Before Cooking?
I always peel butternut squash before cooking, ’cause that tough skin just doesn’t taste good to me!
When I use peeling techniques like a sharp peeler, I strip away the bitterness and really get to the delicious, sweet flesh. There’s so much great flavor there!
Plus, peeling helps me enjoy the nutritional benefits without any weird texture.
How Do You Keep Frittata From Getting Watery?
To keep a frittata from getting watery, I always focus on egg preparation techniques and vegetable moisture management.
I sauté my veggies, like zucchini, until they’re nice and dry. I also use fresh eggs for a firmer texture. A little flour can help too!
Plus, don’t forget to let it rest after baking! Seriously, it makes a difference.
With these tips, your frittata will be perfect and not soggy—like a yummy cloud of goodness!
How Do You Make a Frittata Not Soggy?
To keep your frittata from turning soggy, I’ve got some handy cooking techniques!
First, pre-cook your veggies to get rid of excess moisture.
I like to use a good ratio of eggs to milk, about six eggs to one cup.
Also, bake it at 400°F for a quick set.
Finally, let it cool a bit before slicing.
Trust me, those ingredient tips will seriously enhance the flavor and texture! Enjoy!
