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Fall Frittata with Fresh Herbs

1 cup butternut squash, peeled and diced into small cubes

1/2 cup sliced white onion

1 cup Brussels Sprouts, stems removed and quartered

1 tbsp extra virgin olive oil, coconut oil or avocado oil

2 tsp fresh thyme, chopped

1 tbsp fresh sage, chopped

1/2 tsp garlic powder

1 oz goat cheese

5 eggs

1 tsp baking powder

sea salt


Heat oil in medium sauté pan over medium.  Add onion and garlic powder and cook until slightly browned about 5 minutes.  Add butternut squash and cover for about 15-20 minutes until soft, stirring occasionally. Add Brussels sprouts, salt and pepper to taste and cover  for about 5 minutes until soft.   In the meantime, combine eggs in medium bowl with baking soda and whisk until mixed together.  Add eggs to veggies and cook, using a spatula to gently lift frittata as it cooks around the edges to allow uncooked egg to seep underneath.   Cover and allow to cook undisturbed for approximately 5-7 minutes.  When frittata appears to be cooked through, add goat cheese in small clumps and sage on top. Remove from heat and Cover allowing goat cheese to melt about 2-3 minutes.  Remove from pan and slip onto serving plate.  Enjoy.