Roasted Vegetable Frittatas
Ingredients
- 18 oz butternut squash, peeled, deseeded, cut into small pieces ⓘ
- 1 None red onion, thickly sliced ⓘ
- 1 tbsp vegetable or olive oil ⓘ
- 4 oz roasted red peppers (from a jar), drained, cut into strips ⓘ
- 1/3 cup Parmesan cheese, grated ⓘ
- 1/3 cup fresh basil leaves, shredded, plus extra leaves for garnish ⓘ
- 6 None large eggs, at room temperature ⓘ
- 1 cup heavy cream ⓘ
Instructions
- Preheat oven to 400°F. Line a baking tray with parchment paper. Grease a 12-cup muffin pan and line with paper liners.
- Combine squash and onion on prepared baking tray. Drizzle with oil and toss to coat. Roast for 20 mins, or until golden and tender. Let cool for 5 mins then combine with peppers, Parmesan and basil. Distribute between paper muffin liners. Beat eggs and cream together. Season. Pour over vegetable mixture then bake for 20 mins, or until golden and just set at the center. Let cool in pan for 5 mins then loosen edges and turn out onto serving plates. Garnish with basil leaves.
Nutrition & Diet Analysis (per serving)
373
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).