Vegetarian Frittata Recipe with Butternut Squash & Mushrooms

Pack your brunch with veggies and flavor by serving up this Vegetarian Frittata recipe, with butternut squash and mushrooms. Also fantastic for as a simple dinner recipe! 128 calories and 1 Weight Watchers Freestyle SP

Vegetarian Frittata Recipe with Butternut Squash & Mushrooms

A great frittata recipe can be life-changing when it comes to putting a healthy brunch or dinner on the table with minimal effort. This vegetarian frittata recipe takes advantage of all of the flavors and nutrients of some of our favorite veggies - hello, butternut squash and mushrooms - while only taking 35 minutes to make.

An added bonus? Leftovers can be reheated the next day (more on that later)!

And the beauty of frittatas, besides the ease of preparation, is that they're interminably adaptable to almost any palate. If butternut squash and mushrooms aren't your thing, branch out to other vegetables, such as roasted peppers, zucchini or asparagus (see my asparagus crustless quiche for another version). Or add some chopped ham, turkey sausage or crumble bacon. It's one of those great clear-out-the-fridge kind of meals.

How do you make a frittata?

• It couldn't be easier! If you have an oven-proof skillet, some eggs and seasonings, you can make a frittata.
• Cook the vegetables: If you are adding vegetables to your frittata, be sure to cook them before adding the eggs. Why? Two reasons. First, the eggs are not cooked for long enough to allow the vegetables to soften, particularly with denser veggies like butternut squash. Second, many vegetables (I'm looking at you, mushrooms!) release moisture when cooking, which will produce a watery frittata.
• The eggs: In this light frittata recipe, I used a combination of whole eggs and egg whites; however, you can also use exclusively whole eggs. Could you use just egg whites? Sure, but I find that the flavor suffers. Also, you miss out on the protein that egg yolks offer in abundance.
• The pan: Be sure to use a skillet that is ovenproof. While I used a nonstick skillet (affiliate link) for this recipe, cast iron (affiliate link) is also a great option.
• Stovetop & oven: Once the vegetables are cooked, add the egg mixture to the skillet. The first stage of cooking happens on the stovetop. Once the eggs are set on the edges and beginning to set on top, which takes about 5 minutes, pop the frittata into the oven. The frittata cooks the rest of the way under the broiler. This takes just a few minutes, so be sure to keep an eye on it.
• Cut into wedges and serve.

Can frittatas be reheated?

• Absolutely! I do this all the time and consider the reheating option one of the benefits of cooking frittatas. Serve up part of the frittata for dinner and save the rest for breakfasts over the next couple of days.
• Cut a wedge of the frittata and place it on a microwave-proof plate.
• I suggest reheating the frittata on 50% power in the microwave. This should take about 30 seconds, give or take, depending on the strength of the microwave.

What you need for this vegetarian frittata recipe:

• Eggs: Of course! As mentioned above, I used a combination of whole eggs and egg whites, but you can use all whole eggs if you prefer (7 or 8 eggs should do the trick).
• Butternut squash: I picked up some pre-cut butternut squash at the grocery store because, honestly, peeling butternut squash is one of my least favorite kitchen tasks. Paying a little more money is well worth sparing myself the aggravation. I cut the butternut squash into ½-inch pieces and quickly blanched them in boiling water before sautéing them in a skillet.
• Mushrooms: Crimini or or white mushrooms will work. Wipe them with a damp paper towel (don't rinse under water!) and slice thinly.
• Seasonings: Smoked paprika and rosemary is one of my favorite spice pairings. I use it in these potatoes and even on popcorn (you'll never eat popcorn any other way once you've tasted this recipe!). And don't forget the salt and pepper, and a sprinkle of fresh parsley.
• Parmesan cheese: Just a couple of tablespoons will do the trick. If you don't have Parmesan on hand, feel free to substitute with asiago or Romano cheese.

Other healthy butternut squash recipes:

Hearty Chicken Stew with Butternut Squash & Quinoa {Cookin' Canuck}
Roasted Butternut Squash & Balsamic Sauce for Pasta {Cookin' Canuck}
Massaged Kale Salad with Butternut Squash & Roasted Grapes {With Salt & Wit}
Healthy Butternut Squash & Turkey Chili {Hungry Hobby}

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Vegetarian Frittata with Butternut Squash & Mushrooms

Vegetarian Frittata with Butternut Squash and Mushrooms…Packed with vegetables and flavor, this frittata can be served for brunch or dinner! 128 calories and 1 Weight Watchers Freestyle SP

4.67 from 3 votes

Print Pin Rate

Course: Breakfast, Entrees

Cuisine: Italian

Keyword: Gluten Free, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 Servings

Calories: 128.1kcal

Author: Dara Michalski | Cookin' Canuck

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Ingredients

• 12 ounces butternut squash cut into ½-inch dice
• 3 teaspoons olive oil divided
• 8 ounces crimini mushrooms thinly sliced
• 2 tablespoons minced flat-leaf parsley
• ¾ teaspoon crushed dried rosemary
• ½ teaspoon smoked paprika
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 5 eggs
• 5 egg whites
• 2 tablespoons grated Parmesan cheese rennet-free version for vegetarian

Instructions

• Preheat the broiler.
• Bring a medium saucepan of water to a boil. Add the butternut squash and cook until just tender, 4 to 5 minutes. Drain.
• In a medium bowl, whisk together the eggs and egg whites.
• Heat 1 teaspoon of olive oil in a 10-inch ovenproof nonstick skillet set over medium-high heat.
• Add the butternut squash and cook, stirring occasionally, until it is starting to brown, 4 to 5 minutes. Transfer to a bowl.
• Add the remaining 2 teaspoons of olive oil to the skillet and add the mushrooms. Cook until tender, about 4 minutes.
• Turn the heat to medium. Return the butternut squash to the skillet with the mushrooms, and stir in the parsley, rosemary, paprika, salt and pepper.
• Pour the eggs into the skillet. Cook until the eggs are set around the edges and are starting to set on top, about 5 minutes.
• Sprinkle the Parmesan cheese on top and place the skillet under the broiler. Cook until the eggs are set and the cheese is starting to brown, 3 to 4 minutes.
• Cut into 6 wedges. Serve.

Notes

Weight Watchers Points: 1 (Freestyle SmartPoints), 3 (Points+)

Nutrition

Serving: 1Wedge | Calories: 128.1kcal | Carbohydrates: 7.9g | Protein: 9.5g | Fat: 7.1g | Saturated Fat: 2g | Cholesterol: 156.3mg | Sodium: 219.4mg | Fiber: 2.2g | Sugar: 2.2g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This post was originally published on October 11, 2016, and has been updated.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.