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Squash Frittata

Squash abounds in the fall and winter months, making this recipe an ideal addition to your holiday breakfast menu.
squash-frittata

Submitted By:

Dietary Interests: Gluten-Free

Allergens: Dairy , Egg , Soy

Yield:

Tablespoon (8 servings)

Total Time:

1 Hour

Print:

8.5x11

Difficulty:

Advanced

Save To:

Recipe Book

Yield:

(8 servings)

Total Time:

1 Hour 30 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • Tablespoon (8 large) eggs
  • 160 ml (⅔ cup) whole milk
  • 60 ml (4 Tablespoons) olive oil, optional
  • 200 g (1¼ cup) medium onion, peeled, diced
  • 150 g (1 cup) green bell pepper, stemmed, seeded, diced
  • Tablespoon (6 Tablespoon) parsley
  • 100 g (3½ ounce) Manchego cheese
  • Tablespoon (1 pinch) paprika
  • Tablespoon (1 Tablespoon) squash, peeled, seeded, roasted
  • Tablespoon (salt Tablespoon) pepper, to taste

Directions

  1. Place eggs, milk, oil, onion, pepper, parsley, cheese and paprika into the Vitamix container in the order listed and secure lid.
  2. Select Variable 8.
  3. Turn machine on and off to pulse 8 to 10 times to chop the vegetables and cheese.
  4. Place the squash into a square baking pan.
  5. Pour the egg mixture over top. Mix gently to incorporate. Season with salt and pepper.
  6. Bake at 175°F (80°C) for 1 hour to 1 hour and 15 minutes.

Ingredients

  • (8 large) eggs
  • 180 (¾ cup) Soy Milk [or milk]
  • 60 ml (4 Tablespoons) extra virgin olive oil, optional
  • 175 g (1 large) white onion, peeled, halved
  • 150 g (1 large) green bell pepper, seeded, halved
  • 5 g (¼ cup) fresh parsley leaves
  • 100 g (⅔ cup) manchego cheese [or optional]
  • (1 pinch) paprika
  • 450 g (1 ) roasted acorn squash, diced
  • (1 teaspoon) salt, optional
  • (¼ teaspoon) ground black pepper

Directions

  1. Place eggs, milk, oil, onion, pepper, parsley, cheese and paprika into the Vitamix container in the order listed and secure the lid.
  2. Select Variable 8 and pulse 7-9 times to chop the vegetables and cheese.
  3. Place the squash into a square baking pan, and pour the egg mixture over the top. Mix gently to incorporate. Season with salt, optional and pepper.
  4. Bake at 175°F (80°C) for 1 hour and 15 minutes.