Butternut Squash & Fajita Veggie Frittata

Add some color to your breakfast! This is a simple vegetable frittata that can easily be made with leftover ingredients that have been prepped at the beginning of the week. It pays to plan ahead!

Butternut Squash & Fajita Veggie Frittata

The key to success is having a plan and that is certainly true when it comes to healthy eating. Taking the time to plan meals for the week can help you save money at the grocery store, minimize food waste, and if you choose healthy recipes, you’ll also be eating better throughout the week!

If the idea of having a written meal plan for the week doesn’t jive with your lifestyle, you may want to take a more flexible approach, as I often do. Although I’d love to tell you I plan a weekly menu on a consistent basis, sometimes, things just don’t work out that way. That’s when I resort to a list of healthy pantry necessities.

Keeping the refrigerator and pantry stocked with some basic staples is essential for making healthier meals at home. Onions, bell peppers, mushrooms, diced butternut squash, and black beans are all staple ingredients in my kitchen because they can be easily prepped ahead of time and can be used in so many different dishes. I roast large quantities of veggies at a time so they can be added to soups, pasta, eggs, tacos, and whatever else I come up with on a whim. The veggies and black beans I used in this frittata were leftover from the quesadillas I made the night before!

Do you create weekly meal plans or take the more flexible approach of keeping the pantry stocked with essentials?

Here are a few recipes you can easily prepare using some of the same ingredients in this frittata:

Butternut Squash Taco Bowls
Black Bean Soup
Chorizo Squash Pasta Bake
Southwestern Roasted Squash Soup

Butternut Squash & Fajita Veggie Frittata

Butternut Squash & Fajita Veggie Frittata

Yield: 2


For Chili-Roasted Butternut Squash:

1 lb diced butternut squash

1 tablespoon coconut oil

1/2 tablespoon chili powder

salt + pepper, to taste

For Frittata:

3/4 cup chili-roasted butternut squash

1/3 cup black beans, drained and rinsed

1/4 cup diced onion

1/4 cup diced mushrooms

1/4 cup diced bell pepper

4 large eggs

2 tablespoons milk

black pepper, to taste

1 ounce shredded Cabot Vermont Sharp Cheddar Cheese

1. To prepare squash, heat oven to 350°F. Spread diced squash into an even layer on a baking sheet, drizzle with coconut oil and season with chili powder, salt, and pepper. Gently move the squash around the baking sheet to coat all pieces. Roast in the oven for 25-30 minutes or until squash can be easily pierced with a fork. Keep squash in an air-tight container in the refrigerator and use as needed throughout the week.
2. For the frittata, lightly coat an oven-safe 10-inch skillet with cooking spray. Add the butternut squash, black beans, onion, mushrooms, and bell pepper to the skillet and cook on medium heat for 6 minutes.
3. Preheat oven broiler to 450°F. In a small bowl, whisk together eggs, milk, and black pepper. Before adding the egg mixture to the skillet, make sure vegetables are spread evenly in the skillet, then pour eggs over top. Allow eggs to cook over medium heat for about 4 minutes, slightly lifting the cooked portions around the edges and tilting the pan to allow uncooked egg to reach the pan surface.
4. After about 4 minutes, while top of frittata is still slightly runny, add cheese. Place the skillet under the oven broiler and cook for 2-3 minutes or until eggs are set. Serve immediately.

For a thorough healthy pantry guide, check out this Cook Smarts guide.


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