Frittatas are one of the most underrated tools in a home chef’s arsenal for one very good reason: You can put just about anything in them and end up with a filling, great-tasting meal in 20 minutes or less. For this recipe, we’ve added squash, sage, and goat cheese for a bit of fall flair.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>3 Tbsp olive oil, divided</li>
<li>1/2 cup finely diced white onion</li>
<li>5 egg whites</li>
<li>2 whole eggs</li>
<li>1/8 cup chopped fresh sage</li>
<li>1 cup grated butternut squash</li>
<li> Salt and pepper</li>
<li>1/4 cup goat cheese</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 375°.</li>
<li>Heat 2 Tbsp olive oil in an ovenproof, nonstick sauté pan over medium-low heat. Add onions, and sauté for 3 minutes or until translucent but not browned.</li>
<li>In a bowl, whisk egg whites and eggs together. Add sage, squash, and a pinch of salt and pepper, and stir to combine.</li>
<li>Add 1 Tbsp olive oil to pan, and pour in the egg mixture. Use a rubber spatula to stir the mixture around the sides for 30 seconds so that the eggs set.</li>
<li>Sprinkle goat cheese on top of egg mixture, and place pan in oven. Cook for 12 minutes, or until center of frittata is firm.</li>
<li>Remove pan from oven, and let sit for about 2 minutes. Turn out onto cutting board, and serve.</li>
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