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Level
very easy
Prep Time
20 min
Total Time
60
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
Saturated Fat:
3
Carbs:
9
Fibre:
2
Sugar:
2
Cholesterol:
250 mg
Protein:
10
Sodium:
390 mg
Potassium:
0