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