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4.43
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14
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Thanksgiving Breakfast Frittata
Start the holiday off right with this Thanksgiving breakfast frittata filled with mushrooms, butternut squash, shallots and herbs.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
gluten-free, Thanksgiving breakfast, Thanksgiving breakfast frittata, Thanksgiving frittata
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
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
Instructions
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.
Nutrition
Serving:
1
SERVING
|
Calories:
168
kcal
|
Carbohydrates:
11
g
|
Protein:
11
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
6
g
|
Cholesterol:
186
mg
|
Sodium:
189
mg
|
Fiber:
3
g
|
Sugar:
5
g