Butternut Squash Frittata with Goat Cheese and Caramelized O

• servings: 8 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

2 tbsp. butter

2 yellow onions, halved and thinly sliced

1 small butternut squash

2 tbsp. olive oil

10 eggs

1 tsp. salt + more to taste

½ tsp. garlic powder

¼ tsp. ground black pepper + more to taste

4 oz. goat cheese

Directions

Preheat oven to 400 degrees Fahrenheit.

In a large, oven-safe skillet, melt butter. Add onions and reduce heat to low, stirring occasional and allowing to caramelize.

While the onions are caramelizing, prepare your butternut squash. Peel the exterior and remove the stem. Cut the long portion of the squash off from the bulb side where the seeds are. If you're spiralizing it, hook it up to your slicer and cut it into noodles. If you're not, cut it into thin matchsticks or chop into cubes. I scooped out the seeds from the other portion of the squash and saved it for another use, but you can certainly use this part of the squash as well if it was a very small squash.

Add butternut squash noodles to the pan along with a few pinches of salt and a crack or two from a pepper grinder, cooking 5-10 minutes until tender.

While the eggs are cooking, whisk together eggs, salt, garlic powder, and pepper.

Add olive oil to pan to cover the bottom of the pan and add eggs.

Crumble goat cheese on top of eggs.

Cook on stove until the edges of the frittata begin to cook, then transfer to the oven for 10-12 minutes until fully cooked through.

Let sit for 5-10 minutes before slicing and serving.