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.

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!

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 Sqaush Autumn Frittata

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
  • ¾ teaspoon salt (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
Read the whole recipe on Emily Bites