Ingredients

The following ingredients have 6 Servings
  • 12 eggs
  • 1/2 cup Greek yogurt
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 3 tablespoons sage, chopped
  • 2 cups roasted butternut squash
  • 2 cups roasted Brussels sprouts
  • 1 cup shredded asiago or Gruyere cheese

Instruction

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, whisk together eggs and Greek yogurt. Season with salt and pepper.
  • Heat olive oil in a 10-inch cast iron pan over medium heat. Add onion and cook for 5 minutes or until translucent. Add garlic and sage and cook for another minute or until fragrant.
  • Add butternut squash and Brussels sprouts and cook for 5 minutes or until heated through.
  • Sprinkle cheese over the squash and Brussels. Pour egg mixture over top.
  • Heat over stove top over medium heat for 5 minutes. Transfer pan to oven and bake for 25-30 minutes or until frittata is set. Let sit for 5 minutes before serving.