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Butternut Squash Frittata

Yields4 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

This recipe is super yummy, and very filling.

 1 tbsp Coconut Oil
 1 small Onion, finely chopped
 1 tsp Sea Salt, divided
 ½ tsp Black Pepper, ground, divided
 4 cups Butternut Squash, peeled, cubed small
 8 large Eggs
  cup Full Fat Coconut Milk
 ¼ cup Parsley, chopped

Preheat the oven to 375 F.


Heat coconut oil in large oven-proof pan with sides, and sauté onion, ½ teaspoon of salt and ¼ teaspoon of pepper, and cook until onions are translucent, about 5 minutes.


Add squash cubes and continue to cook, stirring lightly, until squash is cooked through but retains its shape. This may take about 15 minutes or so.


Set pan aside. In a large bowl, whisk the eggs, coconut milk, parsley, and remaining salt and pepper.


Add squash cubes/onions and pour mixture into the skillet and place right into the oven.


Bake until the eggs are just set, about 15-20 minutes. If the top is not browned, you can place under broiler for 1-2 minutes. Cool briefly, and cut into wedges.

Nutrition Facts

Servings 0