Cheesy Butternut Frittata

Cheesy Butternut Frittata

Are you looking for a perfect breakfast or brunch meal that will fill you up with wholesome goodness? Look no further than this Cheesy Butternut Frittata! A frittata can be prepared on the stove top or baked in the oven, normally in a pie plate, like a quiche. In this recipe, I used a 9 inch springform pan with a sweet potato hash brown crust, but using a pie plate is ok too! 

I love combining unique combinations that are a bit unexpected.  Using butternut squash in a frittata sounded amazing but I had a hard time figuring out how to make it look pretty without huge chunks in my puffy frittata top.  One day it came to me as I was spiralizing zucchini… to spiralize the butternut squash.  Bingo…pretty and delicious! 

Are you drooling yet? This frittata would be perfect to bake while opening gifts during your holiday celebration! Let it fill your house with it’s warm, delicious aroma and when you are done with the gifts, it’s time to eat! It is so beautiful and looks so fancy pants, it could be served at a party. I would definitely impress your friends and family!

Here are few of my favorite go2kitchens FRITTATA recipes…

Sun-Dried Tomato Basil Frittata Recipe

Horseradish Frittata Recipe

Turkey and Veggie Frittata

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Cheesy Butternut Frittata

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

The flavors in this frittata are sweet, savory, cheesy, and delicious. Not only is it yummy, but you’ll be feeding your body lots of vegetables and getting protein from the eggs! I know you’ll be making this recipe more than once!

Course: Breakfast

Cuisine: Vegetarian

Servings: 8

Ingredients

• 1 large  sweet potato peeled and grated
• 1/2 cup grass fed butter
• 1/2 yellow sweet onion, diced
• 1/2 cup mushroom
• 2 cups spinach
• 1 package Veggie Noodle Co Butternut Squash Noodles
• 1 cup raw cheddar cheese grated
• 6 pasture raised eggs
• 1/4 tsp cinnamon
• 1/4 tsp red pepper flakes optional
• salt and pepper to taste
• spray coconut oi

Instructions

1. Preheat oven to 350. Peel and grate sweet potato and remove moisture with paper towels, place in a bowl.
2. Melt butter and add half of it over sweet potatoes, mix to coat.
3. Place a piece of parchment paper at the bottom of your springform pan and coat with a layer of spray coconut oil.
4. Press sweet potatoes in the bottom of the springform pan to make a “crust”.
5. Bake sweet potatoes for 15 min at 350 until firm, like a crust.
6. Saute spinach, mushrooms, and onion in a skillet, place to the side.
7. Place spiralized noodles in a bowl with the rest of the butter. Add salt, pepper, and cinnamon, mix to coat.
8. Crack 6 eggs into a bowl and add cheese, salt, pepper, and red pepper flakes. Whip together.
9. Add the onion, mushroom, and spinach layer over the sweet potato crust.

10. Add the spiralized noodles over the onion, mushroom, spinach layer.

11. Pour egg mixture over the frittata and make sure the eggs are evenly distributed throughout the dish.

12. Bake at 350 for 30 min. The eggs will cook and fluff up.

13. Serve with a side salad or slaw.

copy by Marci West