Wednesday, October 30, 2013

Butternut Squash and Quinoa Frittata


  • 1 tbsp. olive oil
  • 1 medium onion, thinly sliced
  • 3 cups of cubed butternut squash
  • 1 tsp. fresh chopped rosemary
  • A pinch of nutmeg
  • A splash of water
  • 1 cup of cooked quinoa
  • 3 eggs
  • 4 egg whites
  • 1/2 cup of skim milk
  • 1/4 cup of blue cheese crumbles
  • Salt and pepper


  1. Preheat oven to 400 F.
  2. Heat olive oil in a 10-inch skillet over medium heat. Add in onions and allow to cook for about eight minutes or so… you want them to be translucent and on they’re way to sweet.
  3. In the meantime combine eggs, egg whites, milk, salt and pepper in a medium bowl.
  4. Once the onions are ready, stir in squash, rosemary, and nutmeg. Add a splash of water and pop a lid on for about ten minutes or until just tender. Remove lid and stir in quinoa.
  5. Once everything is well combined, turn the heat off and pour in egg mixture. Top with crumbled blue cheese and pop everything in the oven for about 20 minutes.