Paleo / Primal / Bacon / CleanEats Lifestyle
I wish I had a cool story of why I made this breakfast, like a butternut squash came down from the heavens and hit me in the toe or a had a dream of making this for breakfast. Nope! I had butternut squash in the fridge that was cubed up a few days before and I had too cook it or throw it away. I was checking out my refrigerator situation and I had the items to bang out a frittata. I decided to use the butternut squash as my crust.
- 1-2 cups of cubed butternut squash depending on size of cast-iron pan, mine is 10″ so I used 1 cup
- 4 eggs – beaten
- 2Tbsp of cooking fat(butter, ghee, bacon fat, coconut oil)
- 1 cup Arugula
- 3 Roma tomatoes, sliced
- salt, pepper, seasonings to taste
- heat oven to 400°
- place skillet on burner with cooking fat of choice and heat on high
- add butternut squash and heat up and stir around in cooking fat
- place in oven for 20-25 mins until squash is soft enough to mash
- mash into bottom of skillet, forming a crust over the entire skillet
- place back on stove-top burner and cook until crust gets crispy about 10 min. ( a good indication of a crispy crust is if it holds together when pan is moved )
- once crust is crisp enough, place beaten eggs over crust
- layer arugula and tomatoes on top of eggs
- bake for 10 more mins. in oven or until top is golden brown and eggs have set
- let cool for 5 mins
- slice and serve!
If you do it correctly the eggs should bind to the crust and your frittata will not miss the old days of having a flour crust. This was one of my favorite breakfast meals I have made and it took minimal ingredients. It did take a little time however but it was worth it. I ate a few slices and now I have leftover frittata for a few days! It is perfect to take on the go! Once again if you prepare a big breakfast like this your odds of falling off the wagon are low when on the go. Preparation is key!