Thanksgiving Leftover Butternut Squash, Spinach & Feta Frittata
Put your holiday leftovers to delicious use with this quick and wholesome frittata made with Eggland’s Best eggs. Packed with roasted butternut squash, tender spinach, and creamy feta, it’s a simple 30-minute breakfast (or brunch!) that feels comforting, flavorful, and nutritious. Best of all—it’s gluten-free and made with just a few fresh ingredients.
Ingredients
6 Eggland’s Best eggs, large
1 cup milk of choice (whole, skim, or non-dairy)
1 cup roasted butternut squash
2 cups fresh spinach
½ cup crumbled feta cheese
Salt and black pepper, to taste
Preparation
- Preheat to 350°F. Line an 8x8-inch baking dish with parchment paper or lightly grease with olive oil.
- In a large bowl, whisk together eggs, milk, salt, and pepper until smooth and well combined.
- Stir in roasted butternut squash, spinach, and feta cheese until evenly distributed.
- Pour the mixture into the prepared baking dish. Bake for 30 minutes, or until the center is set and the top is lightly golden.
- Let cool slightly before slicing. Serve warm or at room temperature for an easy, protein-packed meal.
Save time by using Eggland’s Best Hard-Cooked Peeled Eggs. They’re perfectly cooked, ready to go, and make cleanup a breeze!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 89 |
| Fat | 5g |
| Saturated Fat | 3g |
| Cholesterol | 120mg |
| Sodium | 153mg |
| Carbohydrates | 4g |
| Protein | 6g |
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