Butternut Sqaush Autumn Frittata
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An autumn-inspired frittata layering butternut squash, prosciutto, spinach, and sage with a creamy Greek yogurt custard. Baked until set and served in wedges for breakfast or brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ½ teaspoons canola oil
- 2 cups cubed butternut squash (cut into small bite-sized cubes)
- 1 ½ oz prosciutto (thinly sliced and chopped)
- 1 cup chopped fresh spinach
- 8 large eggs
- 1/3 cup nonfat plain Greek yogurt (I used Fage)
- 1/4 - ¾ teaspoon salt (to taste (plus a sprinkle more for the squash))
- ¼ teaspoon black pepper (plus a sprinkle more for the squash)
- ½ teaspoon dried rubbed sage
- ½ teaspoon dried thyme
- 2 oz Parmesan cheese (finely shredded)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 579mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 300mg
- Calcium
- 183mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 579MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.