Oh how I love a good egg dish. We probably go through two dozen eggs a week in our house. I love to scramble them with spinach for breakfast for the boys, make fried egg sandwiches for lunch, or find a way to use them for a quick dinner. Frittatas are perfect for breakfast or brunch, but alongside a simple green salad, they also make a perfect dinner.
In this recipe for sweet potato, cheddar, and spinach quiche, I talked about spiralizing the sweet potatoes. Sweet potatoes and butternut squash are two of my favorite things to prepare with this type of vegetable slicer. They normally take a longer amount of time to roast in the oven or on the stove, but when sliced into thin noodles, they are done in no time! There are a lot of different models of this kitchen tool on the market and I’m happy to have one in my kitchen!
I’ve been brainstorming some Easter brunch ideas for you and this was one of the first that popped into my head. I love goat cheese with eggs, so that was my starting point. Adding caramelized onions is always a good idea, and I loved how the sweet potatoes turned out in my quiche recipe so much that I wanted to spiralize another sturdy root vegetable to add to this recipe. Enter the butternut squash. Now, if you don’t have a spiralizer, you can certainly still make this recipe. You can chop the butternut squash into cubes, or slice it into matchsticks if you have the patience.
Having solid frittata recipes like this reinforce my decision to keep dozens of eggs in my refrigerator at any given time. The add-ins and combination possibilities are endless. If you ever need to clean out the vegetables in your refrigerator or have some sad-looking onions in your pantry, get them caramelizing and you’ll have dinner on the table in less than 30 minutes!
- 2 tbsp. butter
- 2 yellow onions, halved and thinly sliced
- 1 small butternut squash
- 2 tbsp. olive oil
- 10 eggs
- 1 tsp. salt + more to taste
- ½ tsp. garlic powder
- ¼ tsp. ground black pepper + more to taste
- 4 oz. goat cheese
- Preheat oven to 400 degrees Fahrenheit.
- In a large, oven-safe skillet, melt butter. Add onions and reduce heat to low, stirring occasional and allowing to caramelize.
- While the onions are caramelizing, prepare your butternut squash. Peel the exterior and remove the stem. Cut the long portion of the squash off from the bulb side where the seeds are. If you're spiralizing it, hook it up to your slicer and cut it into noodles. If you're not, cut it into thin matchsticks or chop into cubes. I scooped out the seeds from the other portion of the squash and saved it for another use, but you can certainly use this part of the squash as well if it was a very small squash.
- Add butternut squash noodles to the pan along with a few pinches of salt and a crack or two from a pepper grinder, cooking 5-10 minutes until tender.
- While the eggs are cooking, whisk together eggs, salt, garlic powder, and pepper.
- Add olive oil to pan to cover the bottom of the pan and add eggs.
- Crumble goat cheese on top of eggs.
- Cook on stove until the edges of the frittata begin to cook, then transfer to the oven for 10-12 minutes until fully cooked through.
- Let sit for 5-10 minutes before slicing and serving.
Leave a Reply