Acorn Squash Frittata
Think fall. Think comfort food. And think the perfect dish for your Sunday breakfast, special-occasion brunch, or weeknight meal. This frittata is all that—plus delicious and colorful, too!
Ingredients
-
8
large
eggs
-
¾
cup
(150 ml)
whole milk
-
4
Tablespoons
(60 ml)
olive oil, optional
-
1
other
(170 g)
white onion
-
1
cup
(150 g)
Green Pepper
-
8-10
other
parsley
-
⅔
cup
(100 g)
Machengo cheese, diced
-
1
pinch
paprika
-
1
other
acorn squash, peeled, seeded, cubed, and roasted
-
1
teaspoon
(3 g)
salt, optional
-
¼
teaspoon
ground black pepper
Directions
- Preheat oven to 350°F (175°C). Lightly coat a square baking pan with cooking spray.
- Place eggs, milk, oil, onion, pepper, parsley, cheese, and paprika into the Vitamix container in the order listed and secure the lid. Select Variable 3 and Pulse 7 to 9 times to chop the vegetables and cheese.
- Place the roasted squash into the prepared square baking pan and pour the egg mixture over the top. Mix gently to incorporate. Season with salt and pepper. Bake for 1 hour 15 minutes, or until cooked through.
Ingredients
-
8
large
eggs
-
¾
cup
(150 ml)
whole milk
-
4
Tablespoons
(60 ml)
olive oil, optional
-
1
other
(170 g)
white onion
-
1
cup
(150 g)
Green Pepper
-
8-10
other
parsley
-
⅔
cup
(100 g)
Machengo cheese, diced
-
1
pinch
paprika
-
1
other
acorn squash, peeled, seeded, cubed, and roasted
-
1
teaspoon
(3 g)
salt, optional
-
¼
teaspoon
ground black pepper
Directions
- Preheat oven to 350°F (175°C). Lightly coat a square baking pan with cooking spray.
- Place eggs, milk, oil, onion, pepper, parsley, cheese, and paprika into the Vitamix container in the order listed and secure the lid. Select Variable 3 and Pulse 7 to 9 times to chop the vegetables and cheese.
- Place the roasted squash into the prepared square baking pan and pour the egg mixture over the top. Mix gently to incorporate. Season with salt and pepper. Bake for 1 hour 15 minutes, or until cooked through.
Ingredients
-
8
large
eggs
-
¾
cup
(150 ml)
whole milk
-
4
Tablespoons
(60 ml)
olive oil, optional
-
1
other
(170 g)
white onion
-
1
cup
(150 g)
Green Pepper
-
8-10
other
parsley
-
⅔
cup
(100 g)
Machengo cheese, diced
-
1
pinch
paprika
-
1
other
acorn squash, peeled, seeded, cubed, and roasted
-
1
teaspoon
(3 g)
salt, optional
-
¼
teaspoon
ground black pepper
Directions
- Preheat oven to 350°F (175°C). Lightly coat a square baking pan with cooking spray.
- Place eggs, milk, oil, onion, pepper, parsley, cheese, and paprika into the Vitamix container in the order listed and secure the lid. Select Variable 3 and Pulse 7 to 9 times to chop the vegetables and cheese.
- Place the roasted squash into the prepared square baking pan and pour the egg mixture over the top. Mix gently to incorporate. Season with salt and pepper. Bake for 1 hour 15 minutes, or until cooked through.