Roasted Butternut Squash And Feta Frittata

Ingredients

• 10 count eggs
• 2 cup butternut squash
• 0.5 cup feta
• 1 count shallot
• 3 oz baby spinach
• 2 tbsp olive oil
• 1 tsp thyme
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. 1

   Toss cubed butternut squash with olive oil and thyme, roasting at 400 degrees Fahrenheit for 20 minutes.

2. 2

   In a large oven-safe skillet, sauté the minced shallot until translucent.

3. 3

   Add baby spinach and cook until wilted, then fold in the roasted squash.

4. 4

   Whisk the eggs with salt and pepper, then pour over the vegetables in the skillet.

5. 5

   Sprinkle the top with crumbled feta cheese.

6. 6

   Bake for 10-15 minutes or until the frittata is puffed and golden.