Butternut Squash, Brussels Sprouts & Parmesan Frittata - Clean Eating Magazine

Butternut Squash, Brussels Sprouts & Parmesan Frittata

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!
Butternut Squash, Brussels Sprouts & Parmesan Frittata image

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  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 5 large whole eggs
  • 1/2 cup egg whites (about 4 large egg whites)
  • 1/2 tsp sea salt, divided
  • 1/8 tsp fresh ground black pepper
  • 1½ tsp olive oil
  • 1/4 lb Brussels sprouts, trimmed
  • and quartered
  • 2½ oz white button mushrooms, thinly sliced
  • 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)


  1. Preheat oven to 375˚F.
  2. In a medium bowl, whisk eggs, egg whites, ¼ tsp salt and pepper; set aside.
  3. 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.
  4. 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.
  5. (Tip: Run a thin knife around edge and place plate over top of skillet; flip skillet to release onto plate.)

Nutrition Information

  • Serving Size: 1/4 of frittata
  • Calories: 173
  • Carbohydrate Content: 9.5 g
  • Cholesterol Content: 238 mg
  • Fat Content: 8 g
  • Fiber Content: 2 g
  • Protein Content: 15.5 g
  • Saturated Fat Content: 3.5 g
  • Sodium Content: 453 mg
  • Sugar Content: 3 g
  • Monounsaturated Fat Content: 3 g
  • Polyunsaturated Fat Content: 1 g