Autumn Breakfast Frittata

Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Servings: N/A
  • 1/2 medium butternut squash, chopped
  • 1 tablespoon Filippo Berio Extra Virgin Olive Oil
  • 1 large shallot, thinly sliced
  • 2 cups sliced mushrooms
  • Salt
  • Pepper
  • 4 eggs
  • 6 tablespoons egg whites
  • 1/3 cup almond milk
  • 4 sprigs fresh thyme leaves
  • 1 sprig fresh rosemary leaves, chopped
      • Preheat oven to broil.
      • Place butternut squash on a greased baking sheet and broil for about 10 minutes until just softened, not browned.
      • While the butternut squash is in the oven, place extra virgin olive oil in a 10 inch oven-safe skillet over medium-high heat.
      • Add shallots and sauté for 2 minutes until softened.
      • Add the mushrooms to the skillet, toss with the shallots and cook for 5-7 minutes until softened and water has cooked off.
      • Add the butternut squash from the baking sheet to the skillet.
      • Season with salt and pepper to taste.
      • Add the thyme and rosemary and toss to combine.
      • Whisk the eggs, egg whites and almond milk together in a medium bowl.
      • Pour the egg mixture into the skillet and let cook for about 5 minutes on the stove top until the edges are set.
      • Transfer the skillet to the oven and broil for 5 minutes until middle is set and edges are starting to turn golden.
      • Remove from oven, let cool a few minutes before slicing.
      • Serve with cranberry sauce if desired.


      Inspired by Running to the Kitchen



    30 Mins or Less

    Ingredient: Eggs

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Extra Virgin

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