Butternut Squash and Egg White Frittata


When the weekend rolls around, I like to spend my mornings relaxing and enjoying a special meal. I generally reach for eggs and vegetables, so this Butternut Squash and Egg White Frittata seemed like a natural. I start with frozen pureed squash and a container of egg whites to make this delicious breakfast come together so quickly. With the addition of some cheese and a mixture of kale and spinach, I'm ready for my second cup of coffee by the time this is ready. Serve with great toast and preserves for a perfect way to start any day.


Ingredients for Butternut Squash and Egg White Frittata:


1 - 16 ounce container (2 cups) of egg whites, beaten

1 package pureed butternut squash, defrosted and drained

1 cup baby spinach

1 cup baby kale

1/2 cup grated pepper jack cheese

2 tablespoons olive oil

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/8 teaspoon nutmeg


Time-Saving Tip: Place the frozen squash in the refrigerator the night before using, so it defrosts while you sleep.


Let's see what we need.

We're ready to cook.


Place the defrosted squash in a strainer resting over a bowl to catch the liquid. Shake to help release the juice.


Whisk the egg whites until frothy. Add the squash. When combined, add the cheese, the greens, and spices.


Place an 8-10 inch pie or tart plate on the parchment-lined sheet pan. Spread the oil and add the egg mixture. Bake in a preheated 325-degree oven until the frittata is set.


It's ready! Butternut Squash and Egg White Frittata is both delicious and so easy to prepare. It's perfect for weekend brunch and any day of the week.


Enjoy!


Butternut Squash and Egg White Frittata:


1 - 16 ounce container (2 cups) of egg whites, beaten

1 package pureed butternut squash, defrosted and drained

1 cup baby spinach

1 cup baby kale

1/2 cup grated pepper jack cheese

2 tablespoons olive oil

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/8 teaspoon nutmeg

Place the defrosted squash in a strainer resting over a bowl to catch the liquid. Shake to help release the juice.

Whisk the egg whites until frothy. Add the squash. When combined, add the cheese, the greens, and spices.

Place an 8-10 inch pie or tart plate on the parchment-lined sheet pan. Spread the oil and add the egg mixture. Bake in a preheated 325-degree oven until the frittata is set.

Time-Saving Tip: Place the frozen squash in the refrigerator the night before using, so it defrosts while you sleep.

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