Roasted Butternut + Brussels Frittata

Bursting with fall + winter’s best flavors, this tasty frittata makes for an excellent meal any time of day. Roasted butternut squash and brussels sprouts combine with fresh rosemary, all underneath a hearty egg bake. Feel free to customize this frittata as you see fit! (Ideas to follow!) 

Today I have a fabulous recipe for you all… one that you can make as suggested in this post, or customize in any number of ways. Let your imagine run wild!

I absolutely love frittatas and make them regularly because they (1) are relatively easy to whip up, (2) require minimal clean-up, (3) make great leftovers, and (4) can be adapted for any time of year with whatever veggies are in season/I have on hand/I think up as a flavor combination.

Do you need any more convincing to run to your local farmer’s market or nearest grocery store to grab the ingredients for tonight’s dinner? Better yet, head to your fridge and check out whatever veggies, cheeses, or meats you already have on hand! I’m sure pretty much anything can be thrown into a frittata with at least reasonable success…

In today’s frittata example we are giving attention to two key ingredients: butternut squash and brussels sprouts. If you have never prepped and chopped a butternut squash, you need not fear! Instructions up next.

Method for cutting butternut squash:

For this recipe, you will need to prep your butternut squash for roasting (unless using store-bought/already chopped butternut which is, of course, a fully acceptable option!).

To chop a butternut squash, I recommend first slicing the ends off. If it is very difficult to chop you either need a sharper knife and/or need to use a bit more pressure. Then, cut the squash length-wise and use an ice cream scooper or other hefty spoon to scoop out the seeds. Next you will want to continue cutting the squash into length-wise strips which you can then use your knife to cut the outer skin off of, leaving as much squash for roasting as possible. Finally, chop the squash strips into cubes of your desired size!

Now that you know how to prepare a butternut squash, what else might you be curious about? While we will get to the full + detailed instructions soon, you may be wondering about what else to serve with your frittata to create a well-rounded and satisfying meal. Thankfully, I have some excellent ideas, and I’m sure you do too!

What to serve with your frittata: 

I love to enjoy my frittatas with a basic side salad (if dinner) or a fruit salad (if breakfast) and some sort of carbohydrate side. Consider the following ideas:

— Roasted potatoes (seasonings like fresh rosemary + garlic or paprika + garlic powder) (always plenty of avocado oil, salt, + pepper)
— Fresh sourdough or other hearty bread
— Favorite cornbread with honey + butter
— Fresh biscuits (I love the sweet potato + sage biscuits from this cookbook)
— Muffins (breakfast ideas include cranberry orange, bran, or lemon poppyseed)

So many versatile side options for either a breakfast, lunch, or dinner frittata meal!

Roasted butternut + brussels frittata:

Preparation Time: 20 minutes
Cook Time: 20 minutes + 35 minutes
Yields: 4 servings

Ingredients:
~1-2 tbsp avocado oil (or olive oil)
2 cups chopped butternut squash
2 cups sliced brussels sprouts
1/2 cup yellow onion
~1/4-1/2 tbsp finely chopped fresh rosemary
6 eggs
1/4 cup almond milk
2 tbsp coconut flour
1/2 cup freshly shredded parmesan (divided)
plenty of salt + pepper

Directions:

1. 1. Preheat your oven to 375 F. Line a baking tray with parchment paper.
   2. Prepare your veggies for roasting: use the method above (or any other preferred method) to chop the butternut squash. Slice the brussels sprouts in half (length-wise). Add butternut and brussels to a large mixing bowl and drizzle with avocado oil.
   3. Spread prepared veggies out onto prepared baking tray and season generously with salt and pepper.
       

• Roast in oven for about 20 minutes (to soften).
• Finely chop ~1/4 – 1/2 tbsp fresh rosemary, depending on how prominent you want the rosemary flavor to be. Set aside for a moment.
• Chop ~half a yellow onion, yielding ~1/2 cup. Set aside for a moment.
• Spray a 9-inch pie dish with cooking spray. Add butternut, brussels, and yellow onion to pie dish and spread around evenly. Sprinkle rosemary evenly on top. Season with slightly more salt + pepper as you deem appropriate.
   

• Prepare egg mixture: in a medium-sized mixing bowl, crack 6 eggs and add 1/4 cup almond milk. Whisk together until fully combined. Whisk in coconut flour until fully combined. Season with salt + pepper.
• Shred ~1/2 cup parmesan cheese. Add half to the egg mixture. Set the rest aside.
• Pour egg mixture over veggie mix. Sprinkle with remaining parmesan cheese. Top with additional ground pepper, if desired.
   

• Bake in oven at 375 F for 35 minutes. Let cool slightly and enjoy! I generally slice into 4 even slices.

Notes:

• Leftovers keep well in the fridge for up to 6 days. This is also a great make-ahead meal!
• Yellow onion can also be added during the roasting step (whatever you prefer). The goal for the roasting step is just to soften/cook the veggies a bit, as they will continue cooking during the baking of the frittata.

Other veggie frittata combination ideas –> aka whatever the season and your imagination holds! 

Some of my favorites:

— Broccoli, fresh corn, + cheddar
— Zucchini, corn, goat cheese, rosemary, + thyme
— Asparagus, spinach, red onion, + goat cheese
— Zucchini, corn, garlic, cherry tomato, + goat cheese
— Jalapeño, corn, sweet potatoes, + cheddar
— Jalapeño, corn, red bell peppers, sweet potato, yellow onion, + cheddar
— Arugula, cherry tomato, red bell pepper, + cheddar

The basic method for preparing the veggies and egg mixture is basically the same, you can just swap out the veggies as you see fit. Bacon bits, sausage, + ham would all work well, too!

I hope you enjoy this recipe, and enjoy the rest of your week!