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Squash and Spinach Frittata Recipe

A warm, delectable frittata perfect for Fall and Winter brunches.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast, Main Course
Cuisine: American, French
Keyword: Frittata, Spinach, Squash, Vegan
Servings: 6 servings
Calories: 225kcal
Author: Jackie Sobon

Ingredients

  • Vegg Mixture
  • 2/3 cup chickpea flour
  • 1 1/2 cup vegetable broth
  • 2 tablespoons nutritional yeast
  • 2 tablespoons Vegg powder
  • 1 tablespoon cornstarch
  • 1/2 teaspoon sea salt
  • Black pepper to taste
  • Pinch of ground nutmeg
  • Saute Mixture
  • 1 tablespoon coconut or sunflower oil
  • 1/2 cup white onion diced
  • 1 cup delicata squash peeled and diced
  • 2 cups baby spinach lightly packed + extra for garnish
  • Salt & pepper to taste

Instructions

  • Place all of the Vegg mixture ingredients into a blender and puree until smooth. Set aside.
  • Warm the oil in a 7-8″ cast iron skillet over medium heat. Once hot, add the onions and squash to the skillet and sauté the squash and onions until they have browned.
  • Add the baby spinach into the skillet and stir together until wilted and season sauté with salt and pepper.
  • Preheat oven to 400F.
  • Pour the Vegg mixture over the sauté and stir together so that the veggies don’t fall to the bottom of the skillet. Adjust stove temp to medium-low and cook until the edges have browned slightly.
  • Transfer skillet to oven and bake for 20-25 minutes, or until the top has become firm and golden. If you used a smaller skillet, it may take longer because your frittata is thicker.
  • Take out of the oven, garnish with chiffonade cut baby spinach and set on cooling rack for 10-15 minutes before serving.