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 #vegetarian #cleaneating
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4.5 from 2 votes

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
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Entrees
Cuisine: Italian
Keyword: Gluten Free, Vegetarian
Servings: 6 Servings
Calories: 128.1kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

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