- 12 eggs
- 1/2 cup Greek yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 3 tablespoons sage, chopped
- 2 cups roasted butternut squash
- 2 cups roasted Brussels sprouts
- 1 cup shredded asiago or Gruyere cheese
- Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk together eggs and Greek yogurt. Season with salt and pepper.
- Heat olive oil in a 10-inch cast iron pan over medium heat. Add onion and cook for 5 minutes or until translucent. Add garlic and sage and cook for another minute or until fragrant.
- Add butternut squash and Brussels sprouts and cook for 5 minutes or until heated through.
- Sprinkle cheese over the squash and Brussels. Pour egg mixture over top.
- Heat over stove top over medium heat for 5 minutes. Transfer pan to oven and bake for 25-30 minutes or until frittata is set. Let sit for 5 minutes before serving.
If you’re starting with uncooked veggies, use the following measurements and instructions:
1 lb Brussels sprouts (about 3 cups trimmed and cut in half)
1 lb butternut squash (about 4 cups chopped)
On a baking sheet, drizzle veggies with 2 tablespoons olive oil and season with salt and pepper. Roast veggies in oven at 400 degrees F for 35 minutes or until tender. Add to cast iron.
To check if the frittata is set, pierce the middle of the frittata with a knife and if the eggs run, cook longer.