Butternut Squash Noodle Frittata

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!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 257kcal

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

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!

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