Frittatas are so easy and versatile. This makes a great brunch item, or works well when made at the beginning of the week to have on hand for an easy weekday breakfast. You can add any veggies/meat you want- the egg is your oyster!

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Butternut Squash Noodle Frittata

Yield: 3 people
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
This Whole30 compliant breakfast is great to make at the beginning of the week to have on hand and heat up for a quick on-the-go breakfast!
5 from 2 votes
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Ingredients

  • 1 tbsp olive oil (or avocado oil)
  • ½ onion, chopped
  • 1 cup butternut squash noodles, or other veggie noodle of choice- I use the pre-cut ones from the grocery store)
  • 1 cup cremini mushrooms, sliced
  • 1 red or green pepper, diced
  • 2 cloves garlic, minced
  • 8 eggs, whisked
  • ½ tsp sea salt
  • pepper, to taste
  • ½ tsp red pepper flakes
  • 1 tsp thyme
  • 1 tsp oregano

Instructions
 

  • Preheat oven to 400.
  • Heat the olive oil in a large cast iron skillet (or any oven safe skillet) over medium-high heat.
  • Add in all chopped veggies/noodles and garlic and saute until they begin to soften. Add all of the spices and cook for an addition 1-2 minutes.
  • Pour the whisked eggs over the veggies and tilt the pan so it spreads out evenly.
  • Cook on the stovetop for 2-3 minutes over medium heat until the edges begin to set.
  • Bake the frittata for 8-10 minutes until the rest of the egg mixture has set - Enjoy!

Notes

Feel free to add a protein/meat of choice to this! Just cook it up with the veggies prior to adding the egg.

Nutrition

Calories: 257kcal, Carbohydrates: 12g, Protein: 17g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 436mg, Sodium: 566mg, Potassium: 557mg, Fiber: 3g, Sugar: 4g, Vitamin A: 5883IU, Vitamin C: 45mg, Calcium: 119mg, Iron: 3mg
Course: Breakfast
Cuisine: American
Calories: 257
Author: Mary Smith