Persian-Style Vegetable Frittata

  • Prep Time 20 min
  • Total Time 1 h
  • Serves: 6

Ingredients

  • 2 cups Compliments Frozen Diced Butternut Squash or diced
    fresh (1/2-in./1-cm dice)
    500 mL
  • 1 onion, diced
  • 1/4 cup olive oil, divided 60 mL
  • 3/4 tsp salt, divided 4 mL
  • 2 cups packed Compliments Baby Spinach 500 mL
  • 1 cup packed Compliments Baby Arugula 250 mL
  • 8 eggs
  • 1/2 cup finely chopped fresh parsley 125 mL
  • 1/4 cup finely chopped cilantro 60 mL
  • 2 tbsp finely chopped fresh chives, divided 30 mL
  • 1/2 tsp ground turmeric 2 mL

Directions

  • Step 1

    Preheat oven to 425˚F (220˚C). Toss together butternut squash, onion, 1 tbsp (15 mL) oil and 1/4 tsp (1 mL) salt. Arrange on parchment paper-lined baking sheet. Bake 18 to 20 min., or until squash is tender. Set aside to cool.

  • Step 2

    Reduce oven temperature to 400˚F (200˚C). Roughly chop the arugula. On stove, heat remaining oil in ovenproof 10-in. (23 cm) skillet set over medium heat. Cook spinach and arugula until wilted, about 2 min. Remove from heat.

  • Step 3

    In bowl, whisk together eggs, parsley, cilantro, 1 tbsp (15 mL) chives, turmeric and remaining salt. Stir in cooled squash and onion mixture.

  • Step 4

    Pour egg mixture mixture into skillet. Working quickly, evenly spread out the squash and wilted greens. On medium heat, cook 3 to 5 min., without stirring, until eggs start to set around edges. Transfer skillet to oven. Bake 12 to 15 min,. until centre of frittata is set. Sprinkle with remaining chives. Serve hot or at room temperature.

Tip

Serve with yogourt and flatbread.

Use other greens such as baby kale.

For sweet and savoury toppings, sprinkle with chopped dried apricots and toasted pistachios.

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Nutrition Facts

  • Nutrition Description Per serving (1/6 of the recipe):
  • Calories 220
  • Fat 16 g
  • Saturated Fat 3.5 g
  • Carbs 9 g
  • Sugar 2 g
  • Protein 10 g
  • Cholesterol 250 mg
  • Fibre 2 g
  • Sodium 390 mg