Frittata with Butternut Squash and Basil

This easy-to-prepare frittata is versatile enough to be served as breakfast, lunch, or dinner.


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Everyone needs a few staple meals to turn to when short on inspiration. If you can make a simple frittata, you will never go hungry: It’s easy to prepare and versatile enough to be served as breakfast, lunch, or dinner. And eggs are nutrition superstars that you may not be getting enough of. This frittata recipe with squash can be served hot out of the oven, at room temperature, or straight from the fridge. Sub in your own favorite ingredients or seasonal offerings to make this dish your own.

Frittata with Butternut Squash and Basil

  • Serves: 6

Ingredients

  • 2 Tbsp. coconut oil, melted and divided
  • 4 cups (560 g) butternut squash, peeled and cubed
  • 1 red onion, sliced
  • 3 cups (90 g) baby spinach
  • 1 cup (135 g) frozen peas
  • Sea salt and pepper
  • 12 eggs, lightly beaten
  • Generous handful fresh basil leaves, torn

Directions

  1. Step 1

    Preheat the oven to 350˚F (180˚C).

  2. Step 2

    In a large bowl, drizzle 1 tablespoon oil over the squash. Toss to coat, then roast the squash on a rimmed baking sheet until it’s tender and starting to turn golden, about 40–45 minutes. Set aside to cool.

  3. Step 3

    Preheat the oven broiler to medium-high. Warm a large, oven-safe skillet over medium heat. Add the remaining 1 tablespoon oil and the onion, and sauté until translucent. Add the baby spinach, peas, and roasted butternut squash pieces. Stir to wilt the spinach and warm through. Season with salt and pepper to taste.

  4. Step 4

    Pour in the beaten eggs and gently shake the pan so that the eggs and vegetables are evenly distributed. Cook until the edges start to set. Place the pan in the oven and cook until puffed and golden, about 5–10 minutes. Remove from the oven and top with the torn basil leaves. Let sit for 5–10 minutes before serving.



Adapted from The Athlete’s Fix: A Program for Finding Your Best Foods for Performance & Health by Pip Taylor with permission of VeloPress.