Spinach and Butternut Squash Frittata

Spinach and Butternut Squash Frittata Ingredients

8 Servings

1 lb. butternut squash, peeled and diced into 1-inch cubes
3 Tbsp. olive oil
1 Tbsp. soy sauce, low sodium
2 leeks finely sliced
2 cloves garlic crushed
12 oz. baby spinach, washed
1/8 tsp Black pepper
8 eggs
14 oz. plain Greek yogurt
2 oz. grated parmesan cheese
Spray Canola oil

Method of Preparation

1. Preheat oven to 400 degrees. Spray a small baking dish and set aside.

2. Place squash in a bowl and toss with 1 T olive oil and soy sauce. Place into roasting tray and roast for 20 minutes.

3. In a large bowl, whisk eggs, yogurt, and cheese. Set aside.

4. Heat remaining oil in the pan and add the leek; sauté for 5 minutes or until soft.

5. Add garlic and spinach and heat until wilted. Season with pepper; place onto cutting board and chop roughly.

6. Put all ingredients together and pour into greased baking dish.

7. Reduce oven heat to 325 degrees and bake for 20 minutes or until it is set.

Nutrition per serving

Calories: 230
Fat: 13g
Cholesterol: 195mg
Sodium: 320mg
Carbohydrates: 14g
Protein: 15g

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