Winter squash, including acorn squash, butternut squash, spaghetti squash and sugar pumpkins, are bursting with vitamin C, potassium, beta-carotene and dietary fiber. In addition to its superior nutritional value, winter squash is also incredibly delicious, with a sweet flavor and a creamy, buttery texture. This pan-made egg frittata incorporates mushrooms, peppers, sage and squash for a healthy and gorgeous autumn-inspired dish.
Winter Squash Frittata with Sage
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 206 kcal
Ingredients
Instructions
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Cut squash into ½-inch round slices. With paring knife, remove hard skin.
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In skillet over medium heat, heat generous amount of olive oil. Place squash rings into pan and season with salt and pepper. Flip after about 2 minutes or once golden brown. Season other side with salt and pepper and cook for another 2 minutes.
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Remove squash from pan and place on paper towel to drain excess oil.
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To pan with oil, add sage leaves and fry about 30-45 seconds. Drain on paper towel.
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Remove a little oil from pan, leaving enough to sauté vegetables. To pan, add mushrooms, shallots, garlic and bell peppers. Sauté 2 minutes, then add beaten eggs. Add pinch of salt and pepper. Swirl pan to ensure egg covers entire surface.
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Add squash rings and sage back to pan. Sprinkle parmesan cheese over top. Reduce heat to low and cover with lid. Cook 3-4 minutes or until eggs have set.
Recipe Notes
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Nutrition Facts
Winter Squash Frittata with Sage
Amount Per Serving
Calories 206
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 169mg56%
Sodium 660mg28%
Potassium 854mg24%
Carbohydrates 22g7%
Fiber 4g16%
Sugar 5g6%
Protein 10g20%
Vitamin A 3489IU70%
Vitamin C 127mg154%
Calcium 139mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.