Start the holiday off right with this Thanksgiving breakfast frittata filled with mushrooms, butternut squash, shallots and herbs.
Ok, don’t get me wrong, I’m a huge lover of Thanksgiving and will definitely be wearing my most forgiving pants on Thursday, but one of the things I can’t stand about the holiday is the binge until you’re in physical pain at the dinner table approach.
1. That’s no fun
2. If we just treated the day like any other and ate a normal breakfast so we weren’t ravenous come meal time, I feel like it’d be a much more enjoyable experience!
This frittata uses a few typical Thanksgiving ingredients so you can whet your palette for the main event later on.
If you’re the one cooking, chances are you’ve got some butternut squash, mushrooms, herbs and extra cranberry sauce in the kitchen.
Good news, collect them all, whip up this Thanksgiving breakfast frittata in just 30 minutes to feed hungry mouths so they’ll get out of your hair as you prep the turkey and everything else.
In an effort to keep things light and dairy-free, this frittata uses unsweetened almond milk.
Any time I whisk eggs for an omelette, frittata or even just scrambled eggs, I add milk of some sort.
If you’re a non-milk in your scrambled eggs kind of person, I’m imploring you to try it. It makes them so much fluffier and it does exactly that in this frittata.
Even with the bulky ingredients like butternut squash and mushrooms, the addition of the almond milk keeps this frittata light and airy.
It’s that perfect balance of satisfying yet not too heavy since you’re probably going to eat at least 10 times your weight in calories later on.
Keep in mind, you can use any assortment of Thanksgiving ingredients like shaved Brussels sprouts, sweet potatoes, sage, thyme, etc.
Frittatas are flexible so use what you have on hand. The idea here is to make your life easier on Thanksgiving morning.
But, if you’re still one of those people who refuses to eat breakfast on Thanksgiving and would rather “save it all” for the main thing, this frittata is also a great way to use up any Thanksgiving leftovers in the days after the big feast.
You can even add leftover turkey to it if you’re not using it up in turkey stew.
Leftover stuffing turkey casserole is a great option too!
Sometimes, I get more excited for the leftover possibilities (like these Thanksgiving Leftover Pumpkin Waffle Breakfast Sandwiches) than the actual holiday meal!
Still looking for Thanksgiving recipe ideas?
Check out all my Thanksgiving recipes.
Or, this post that has 100 Healthy Thanksgiving Recipes!
Thanksgiving Breakfast Frittata
- 1/2 medium butternut squash chopped
- 1 tablespoon extra virgin olive oil
- 1 large shallot thinly sliced
- 2 cups sliced mushrooms
- salt and pepper
- 4 eggs
- 6 tablespoons egg whites
- 1/3 cup milk any kind
- 4 sprigs fresh thyme leaves
- 1 sprig fresh rosemary leaves chopped
- Preheat oven to broil.
- Place butternut squash on a greased baking sheet and broil for about 10 minutes until just softened. You don’t want to roast/brown, just soften.
- Meanwhile, place olive oil in a 10 inch oven-safe skillet over medium-high heat.
- Add shallots and saute for 2 minutes until softened.
- Add the mushrooms to the skillet, toss with the shallots and cook for 5-7 minutes until softened and water has cooked off.
- Add the butternut squash from the baking sheet to the skillet.
- Season with salt and pepper to taste.
- Add the thyme and rosemary and toss to combine.
- Whisk the eggs, egg whites and Silk almondmilk together in a medium bowl.
- Pour the egg mixture into the skillet and let cook for about 5 minutes on the stove top until the edges are set.
- Transfer the skillet to the oven and broil for 5 minutes until middle is set and edges are starting to turn golden.
- Remove from oven, let cool a few minutes before slicing.
- Serve with cranberry sauce if desired.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.