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
-
150
ml
(¾ cup)
whole milk
-
60
ml
(4 Tablespoons)
olive oil, optional
-
170
g
(1 other)
white onion
-
150
g
(1 cup)
Green Pepper
-
(8-10 other)
parsley
-
100
g
(⅔ cup)
Machengo cheese, diced
-
(1 pinch)
paprika
-
(1 other)
acorn squash, peeled, seeded, cubed, and roasted
-
3
g
(1 teaspoon)
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
-
150
ml
(¾ cup)
whole milk
-
60
ml
(4 Tablespoons)
olive oil, optional
-
170
g
(1 other)
white onion
-
150
g
(1 cup)
Green Pepper
-
(8-10 other)
parsley
-
100
g
(⅔ cup)
Machengo cheese, diced
-
(1 pinch)
paprika
-
(1 other)
acorn squash, peeled, seeded, cubed, and roasted
-
3
g
(1 teaspoon)
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
-
150
ml
(¾ cup)
whole milk
-
60
ml
(4 Tablespoons)
olive oil, optional
-
170
g
(1 other)
white onion
-
150
g
(1 cup)
Green Pepper
-
(8-10 other)
parsley
-
100
g
(⅔ cup)
Machengo cheese, diced
-
(1 pinch)
paprika
-
(1 other)
acorn squash, peeled, seeded, cubed, and roasted
-
3
g
(1 teaspoon)
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.
