Roasted Butternut Squash and Spinach Frittata
Prep 20 min · Cook 25 min · Serves 4 · easy
Free on iPhone
A hearty and nutrient-dense paleo breakfast featuring roasted butternut squash, fresh spinach, and free-range eggs.
Ingredients
- 2 cups butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups fresh spinach, packed
- 10 eggs, free-range
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Toss the cubed butternut squash with 1 tbsp of olive oil and spread on a baking sheet. Roast for 15-20 minutes, until tender and lightly browned.
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