MINI BUTTERNUT SQUASH FRITTATAS
These mini frittatas are great for lunchboxes and tasty snacks. Make a batch at the weekend and enjoy these cheesy treats throughout the week
Provided by Sophie Godwin - Cookery writer
Categories Canapes, Lunch, Snack
Time 50m
Yield Serves 12, as a snack or canapé
Number Of Ingredients 7
Steps:
- Heat oven to180C/160Cfan/gas 4. Lightly oil 12 holes of a muffin tin.
- Pull apart any squash spirals that are still stuck together and cut any long spirals of squash in half. Heat the oil in a frying pan over a medium heat then add the spiralized squash and red onion. Cook, stirring occasionally for 3 mins until the vegetables have softened slightly. Stir in the red chilli, fry for a further min then remove from the heat and allow to cool slightly.
- Beat the eggs in a large jug or bowl and season with salt and a generous grind of black pepper. Stir in the butternut squash mixture along with the thyme leaves and goat's cheese.
- Divide the mixture between each muffin tin, making sure each hole gets an equal amount of filling, then bake in the oven for 15-18 mins or until just set. Gently lift the fritattas out of the tin with a palette or cutlery knife.
Nutrition Facts : Calories 96 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
ROASTED PUMPKIN, MARJORAM, AND BLUE CHEESE FRITTATA
Bunker in for cold weather with this cozy, autumnal frittata.
Provided by Donna Hay
Categories HarperCollins Frittata Dinner Brunch Butternut Squash Parmesan Blue Cheese Cheddar Cheese Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C (400°F). Place the pumpkin in a bowl and add 1 tablespoon oil, salt and pepper. Toss to combine and transfer to a lightly greased oven tray lined with non-stick baking paper. Roast for 12-15 minutes or until golden.
- Meanwhile, place the eggs, half-and-half, Parmesan, salt, and pepper in a large bowl and whisk to combine.
- Heat a 22cm (8-inch) ovenproof non-stick frying pan over low heat. Add the remaining oil and the butter and swirl to cover base and edges of the pan. Add the egg mixture and cook for 5 minutes or until the edges begin to set. Top with the pumpkin, marjoram, cheddar and blue cheese and cook for a further 15 minutes. Transfer to the oven and bake for 8-10 minutes or until the frittata is just set. Sprinkle with Parmesan and slice to serve.
PAN-ROASTED BUTTERNUT SQUASH AND TALEGGIO FRITTATA
Tender butternut squash cubes and mild Taleggio cheese are the main ingredients in this Italian-style omelet that?s finished under the broiler.
Provided by Food Network Kitchen
Time 45m
Yield 6-8
Number Of Ingredients 9
Steps:
- Heat the broiler.
- Whisk the cream, eggs and some salt and pepper in a large bowl.
- Heat the butter and oil in a 10-inch nonstick ovenproof saute pan over high heat. Add the onions, squash and sage and saute until lightly browned and tender, about 8 minutes. Reduce the heat to medium and wait 2 minutes to allow the pan to come down to temperature. Pour the egg mixture over the squash and onions and cook until the eggs start to set, about 2 minutes. Sprinkle with the cheese and continue to cook until the frittata is almost set but the top is still runny, about 4 minutes.
- Place the frittata under the broiler and broil until the top is golden brown, about 3 minutes. Let stand for 5 minutes. Using a rubber spatula, loosen the frittata from the pan and invert it onto a plate. Cut into wedges and serve.
More about "butternut squash frittata recipe 45 food"
BUTTERNUT SQUASH FRITTATA - ONCE UPON A PUMPKIN
From onceuponapumpkinrd.com
Cuisine AmericanEstimated Reading Time 3 minsCategory Breakfast
KALE AND BUTTERNUT SQUASH FRITTATA - DOWNSHIFTOLOGY
From downshiftology.com
5/5 (16)Category BreakfastCuisine AmericanCalories 220 per serving
- Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the garlic and onion and saute one minute.
- Add the kale, reduce the heat to medium-low and stir for another 3-4 minutes, or until the kale has become soft and wilted.
- While the kale is wilting, add the eggs and yogurt to a large mixing bowl and whisk until creamy. Season the egg mixture with salt and pepper.
- Reduce the heat to low, add the cubed butternut squash to the pan and stir with the kale and onions.
BAKED FRITTATA WITH BUTTERNUT SQUASH, KALE & SAGE …
From eatingwell.com
BUTTERNUT SQUASH FRITTATA RECIPE - CHISEL & FORK
From chiselandfork.com
BUTTERNUT SQUASH FRITTATA WITH FRIED SAGE - COOKIE AND KATE
From cookieandkate.com
5/5 (21)Total Time 45 minsCategory BreakfastCalories 177 per serving
- Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, garlic, 1/4 teaspoon salt and several twists of freshly ground black pepper. Then whisk in about half of the cheese.
- In a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan, warm 1 tablespoon olive oil over medium heat. Add the chopped onion and stir to coat. Cook for a few minutes, until the onions are starting to turn translucent. Add the squash and 1/2 teaspoon salt and stir. Cover the pan and reduce heat slightly to avoid burning the contents. Cook until the butternut is tender and cooked through, stirring occasionally, about 8 minutes.
- Uncover the pan, raise the heat back to medium and cook until the excess moisture has evaporated and the butternut squash is starting to turn golden on the edges, about 5 to 10 minutes (add another little splash of olive oil if the squash starts sticking to the pan).
- Turn the heat down to low. Arrange the butternut in an even layer in the bottom of the skillet. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) and see that the middle is just barely set, about 14 to 17 minutes.
BUTTERNUT SQUASH FRITTATA - BUTTERNUT PARMESAN FRITTATA
From howsweeteats.com
5/5 (23)Category Breakfast, Main CourseCuisine AmericanTotal Time 45 mins
SAUSAGE AND BUTTERNUT SQUASH FRITTATA (PALEO, KETO, WHOLE30)
From cookeatpaleo.com
BACON BUTTERNUT SQUASH FRITTATA - KIM'S CRAVINGS
From kimscravings.com
BUTTERNUT SQUASH FRITTATA RECIPE | VEGETARIAN FOOD AND DRINK - THE …
From theguardian.com
VEGETARIAN FRITTATA RECIPE WITH BUTTERNUT SQUASH & MUSHROOMS
From cookincanuck.com
WINTER SQUASH FRITTATA RECIPE | BON APPéTIT
From bonappetit.com
BUTTERNUT SQUASH FRITTATA - RECIPES TO SCRAPE
From recipes.lewagon.com
BUTTERNUT SQUASH AND MUSHROOM PIZZA – GIADZY
From giadzy.com
KALE AND BUTTERNUT SQUASH BOWL WITH JAMMY EGGS RECIPE
From cooking.nytimes.com
BUTTERNUT SQUASH, KALE AND SAUSAGE FRITTATA | WILLIAMS SONOMA
From williams-sonoma.com
HOW TO COOK BUTTERNUT SQUASH IN THE OVEN | TASTES OF LIZZY T
From tastesoflizzyt.com
BUTTERNUT SQUASH FRITTATA WITH SAGE | WILLIAMS SONOMA
From williams-sonoma.com
BUTTERNUT SQUASH MAC AND CHEESE | DON'T GO BACON MY HEART
From dontgobaconmyheart.co.uk
47 BUTTERNUT SQUASH RECIPES | WAYS TO COOK BUTTERNUT SQUASH
From food.com
ROASTED BUTTERNUT SQUASH SALAD WITH GREEN GODDESS DRESSING
From cooking.nytimes.com
BUTTERNUT SQUASH FRITTATA WITH FRIED SAGE RECIPE | RECIPES.NET
From recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love