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Oct 06
7

Butternut Squash Autumn Frittata

Butternut Squash Autumn Frittata

This Butternut Squash Autumn Frittata (or Frittautumn as my word-mashup-loving-husband called it), is such a perfect fall breakfast or brunch dish. The rich, sweet butternut squash, the salty prosciutto and Parmesan cheese, the fresh spinach and flavorful sage and thyme turn this easy egg dish into an explosion of seasonal flavors. If you’ve never cooked a frittata before, don’t be intimidated! It sounds a little fancy but it really couldn’t be easier. Just cook the mix-ins, combine them with the eggs and dairy on the stovetop for a few minutes and then transfer to the oven to finish. Voila! This Butternut Squash Autumn Frittata looks and tastes impressive, so you can make it for yourself, share it with your family or use it to wow your fall brunch guests.

Butternut Squash Autumn Frittata

After falling in love with the Corn and Zucchini Summer Frittata I posted back in July, I couldn’t wait to create a new one for fall, my absolute favorite season. I now can’t decide which one I love more! I like to serve my frittatas with fruit salad for breakfast or a green salad at brunch. Even better, a slice of this Butternut Squash Autumn Frittata is just 198 calories or 5 Weight Watchers SmartPoints!

Butternut Squash Autumn Frittata

Looking for more tasty, lightened up breakfast recipes? Check out my Apple Streusel French Toast Muffins, Ham and Cheese Hash Brown Quiche, Maple Bacon Breakfast Wraps, Pear Gingerbread Baked Oatmeal Singles, Bubble Up Breakfast Casserole, Strawberry Banana Baked Oatmeal Singles, Hummus and Feta Omelet, Mini Dutch Baby Pancakes, Sausage Egg and Cheese Hash Brown Cups and many more in the breakfast category of my recipe index!

Butternut Squash Autumn Frittata

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Butternut Sqaush Autumn Frittata

Yield: 6 slices

Ingredients:

  • 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 2% 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

Directions:

  1. Pre-heat your oven to 350.
  2. Bring the oil to medium heat in an 8”-10” oven-safe nonstick skillet over medium heat. Add the cubed butternut squash and stir to coat. Sprinkle with a bit of salt and pepper to taste. Cook, stirring regularly, for 6 minutes. Add the chopped prosciutto and stir together. Continue to cook for an additional 2 minutes. Add the chopped spinach and stir. Cook for 2 more minutes, stirring a few times, until the squash is softened and a bit browned and the spinach is wilted.
  3. While the squash is cooking, break the eggs into a large mixing bowl and whisk together until just combined. Add the yogurt, salt, black pepper, sage, thyme and shredded parmesan and stir together until mixed.
  4. When the squash, prosciutto and spinach are cooked, transfer them into the bowl containing the egg mixture and stir together. Spray the skillet you used liberally with cooking spray and then pour the egg mixture into the skillet. Cook on a burner set to medium heat for 5-7 minutes until the very outside edge of the frittata starts to turn opaque/look cooked. Transfer the skillet into the oven and cook for 15-17 minutes until the center is set. Let cool for 5 minutes, then slice into 6 slices and serve.

Weight Watchers SmartPoints:
5 per slice (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
5 per slice (P+ calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below)

Nutrition Information per slice:
198 calories, 7 g carbs, 2 g sugars, 11 g fat, 4 g saturated fat, 15 g protein, 1 g fiber (from myfitnesspal.com)

an Emily Bites Original

   
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7 Responses to “Butternut Squash Autumn Frittata”

  1. #
    1
    Beth — October 10, 2016 @ 9:47 am

    I made this weekend and it was delicious!!

    Next time I make it, I’ll omit the 3/4 tsp of salt to the egg mixture. Between the prosciutto and bit of salt on the butternut squash it was plenty salty for my taste.

    • Emily Bites replied: — October 14th, 2016 @ 8:11 pm

      Makes sense, I think I have a high salt tolerance, haha. Definitely adapt to suit your taste!

  2. #
    2
    Krista — October 14, 2016 @ 5:54 pm

    This was amazing! My husband said I could make this every night! I agree with Beth, next time I may omit the salt, I think the prosciutto made it salty enough.

    • Emily Bites replied: — October 14th, 2016 @ 8:08 pm

      Glad you liked it!

  3. #
    3
    Star — October 18, 2016 @ 11:01 pm

    This sounds SO good. I am putting this on the meal plan for next week, for sure! I also just LOVE that plate!

  4. #
    4
    Carol — January 26, 2017 @ 10:26 am

    Made it this morning and YUM! & Filling!
    I had the pre-shredded/noodled Butternut squash and it blended very nicely.
    I definitely agree with other comments that it is too salty (And I Love Salt!)
    I cut it back to 1/2 tsp and still a little much. Next time I will use 1/4 tsp.

    • Emily Bites replied: — January 30th, 2017 @ 11:12 am

      Glad you liked it!

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