Butternut Squash Frittata

Christmas morning brings squeals of delight and rips of gift wrap. But once the toys are open, and tinsel and bows clutter the living room floor, it’s easy to feel a little overwhelmed about what to make for brunch. Not to worry: a Christmas morning butternut squash frittata will do just the trick. Butternut squash is low in fat and high in vitamin B, which is essential for the immune system.

The eggs in the frittata fill this dish with healthy protein and fiber to round things out. This dish is quick to whip up, and gives you and your family a hearty meal before cleaning up and heading out to play in the snow.

Recipe developed for Complete Nutrition by Stella Metsovas B.S. Servings: 6 total Serving Size: 1/6 pie or 1 piece


  • 2 Japanese eggplant, sliced thinly
  • 1 red onion, chopped
  • 8 oz. cremini mushrooms, chopped
  • 12 oz. butternut squash, cubed
  • 5 scallions, diced
  • 5 sprigs thyme
  • 6 eggs
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • Sea salt and pepper to taste


  1. Preheat oven to 350 degrees F.
  2. Begin heating grill or use stove-top pan to grill the eggplant. If you’re using the pan, spray with butter to prevent sticking. Lightly brush the eggplant with olive oil and season with sea salt. Grill the eggplant on both sides until browned (about 10 minutes). Set aside.
  3. Cook the onion with the butter over medium-high heat until softened (approximately 3 minutes). Add the butternut squash and lightly season with salt and pepper. Cook until softened, about 6 minutes. Add the mushrooms and thyme and cook for approximately 3 minutes. Turn off the heat and keep mixture aside.
  4. Spray an 8-inch baking pan. Layer the bottom with eggplant and top with the onion-and-squash mixture.
  5. Beat 6 eggs and add to the baking dish. Top with 2 tablespoons of fresh scallions.
  6. Bake for 20 minutes or until golden brown.
  7. Top with remaining scallions and serve.

TIPS * You can add feta cheese or any other preferred crumbled cheeses to make the dish more savory. * You can make it up to two days in advance and reheat in the morning. Christmas morning is a great time to spend with family, and you’re going to want to spend less time in the kitchen and more time with loved ones. Butternut squash are so versatile that you can make this easy frittata for the most important meal of the day, or you can easily use butternut squash for a roasted pumpkin apple soup for lunch. Keep things easy, and healthy this Christmas.


  • Calories: 160
  • Total fat: 9.5g
  • Saturated fat: 3.2g
  • Cholesterol: 190mg
  • Sodium: 120mg
  • Total carbohydrate: 12.8g
  • Dietary fiber: 2.5g
  • Sugars: 2.0g
  • Protein: 8.7g


  • Fat: 40%
  • Carbohydrate: 31%
  • Protein: 21%

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