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 195 calories or 5 Green, 2 Blue or 2 Purple 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
- 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
- Pre-heat your oven to 350.
- 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.
- 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.
- 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.
5 per slice (P+ calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below) Nutrition Information per slice: 195 calories, 7 g carbs, 1 g sugars, 11 g fat, 4 g saturated fat, 15 g protein, 1 g fiber (from myfitnesspal.com)