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Butternut Squash Frittata

Yields4 ServingsTotal Time55 mins

This butternut squash frittata will be a great mix up from your typical, bland breakfasts. Mix this simple recipe up for breakfast that morning or save it for tomorrow's breakfast. This recipe easily heats up and if heating up in a pan on the stove you will be able to re-crisp the crust. Your taste buds will thank you for this one.

butternut squash frittata

 2 cups peeled and cubed butternut squash
 1 ½ tbsp coconut oil
 4 eggs
 ½ cup egg whites
 1 cup fresh basil
 2 sliced tomatoes

Heat oven to 400 F. Place your pan on the stove on high heat and add the coconut oil.


Add the butternut squash to the pan and stir it around to coat it with coconut oil.


Once the squash has been heated up and coated with the coconut oil, place the pan into the oven for 20-25 minutes, until squash can be mashed easily


Mash the squash into the pan, forming a "crust" on the bottom.


Place it back on the stove for about 10 minutes to let the bottom get slightly crispy. Don't forget the pan is hot!


Once the crust is crisp enough (holds together as pan is moved), add the whisked eggs and egg whites on top. Layer the basil and tomato slices on top of the eggs.


Bake for another 10 or so minutes, just until eggs are set.


Recipe from The Betty Rocker 90 Day Challenge Program

Nutrition Facts

Servings 4