Brussels sprouts are so much more than side-dish fare – here, we’ve sautéed them with sweet squash, fragrant garlic and hearty mushrooms for a crowd-pleasing veggie frittata that comes together in just 35 minutes!
1 cup peeled and diced butternut squash (¼-inch cubes)
1 large shallot, minced
1 sprig fresh rosemary, leaves minced
1 large clove garlic, minced
1 oz goat cheese, crumbled
2 tbsp grated Parmesan cheese
(Try Parmigiano-Reggiano or Grana Padano cheese varieties)
Preheat oven to 375˚F.
In a medium bowl, whisk eggs, egg whites, ¼ tsp salt and pepper; set aside.
In a 10-inch nonstick ovenproof skillet, heat oil on medium. Add Brussels sprouts, mushrooms, squash, shallot, rosemary and remaining ¼ tsp salt. Sauté, stirring often, until mushrooms and squash are tender and Brussels sprouts are almost cooked through, about 4 minutes. Add garlic and sauté for 1 more minute. Arrange vegetables in an even layer in skillet.
Pour egg mixture over top and gently shake pan to distribute evenly. Sprinkle with goat cheese and Parmesan and cook undisturbed until edges set, about 3 minutes. Transfer to oven and cook until eggs are completely cooked through and cheese melts, 10 to 12 minutes. Let rest for 5 minutes. To serve, carefully invert onto a plate.
(Tip: Run a thin knife around edge and place plate over top of skillet; flip skillet to release onto plate.)
Colorful and full of flavor, this gluten-free, grain-free “pizza” features a crust made of cauliflower, garlic, egg whites and cheese – no flour! To save time, prep and roast the butternut squash and mushrooms first.
To create a clean twist on a classic enchilada, we've used sweet, soft butternut squash as a filling mixed with a savory and mild homemade enchilada sauce. A great option for vegetarians, this dish is still hearty enough for meat-lovers!
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