How To Make Mini Butternut Squash Frittatas
Have a few bites of appetizers to prep you for the big meal. Hungry but don’t want anything too heavy? These snack and appetizer recipes are sure to satisfy you and keep the hunger pangs at bay. From healthy snacks to extravagant party appetizers, you’ll find anything light bite that suits your fancy right here!
Serves:
Ingredients
- 1 cup of butternut squash, diced
- 1/2 cup of red onion, diced
- 1/2 cup of bell pepper, diced
- 1 clove of garlic, minced
- 4 eggs
- 1/4 cup of milk
- 1/4 cup of grated Parmesan cheese
- 1/2 tsp of dried thyme
- Salt and pepper to taste
- Cooking spray
Instructions
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Preheat the oven to 375°F (190°C) and lightly grease a muffin tin with cooking spray.
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In a skillet, sauté the butternut squash, red onion, bell pepper, and garlic until tender.
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In a mixing bowl, whisk together the eggs, milk, Parmesan cheese, dried thyme, salt, and pepper.
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Divide the sautéed vegetables evenly among the muffin tin cups.
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Pour the egg mixture over the vegetables, filling each cup about 3/4 full.
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Bake in the preheated oven for 20-25 minutes or until the frittatas are set and golden brown on top.
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Remove from the oven and let cool for a few minutes before serving.
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Serve warm as an appetizer or a light meal.
Nutrition
- Calories : 140kcal
- Total Fat : 7g
- Saturated Fat : 3g
- Cholesterol : 190mg
- Sodium : 180mg
- Total Carbohydrates : 11g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 9g
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