About Diala Canelo
The Story Behind the Frittata
I’ve loved frittatas for as long as I can remember. Their simplicity makes it the perfect meal. One that can be enjoyed for breakfast or brunch, lunch or dinner and where you can use any ingredients you have on hand.
The recipe for this Butternut Squash Frittata is inspired by a trip to Venice where I had one with local cheeses and deliciously roasted butternut squash. At home, I love adding a harmful of fresh herbs, fresh mozzarella and goat cheese. It’s wonderful with warm crusty bread and a green salad on the side.
In honour of Diala being on the blog – I knew I wanted to run a little giveaway to gift her book! Diala’s Kitchen is an incredible vegetable-forward inspired cookbook, based on Diala’s international travels. Like me, she has a passion for healthy meals made from scratch. Her cookbook is FULL of simple, veggie forward, pescatarian friendly recipes. This is one of my favourite cookbooks, and 3 of you will win your own copy!
Giveaway open until April 29th at 2pm PST. Winners will be announced on IG Live and contacted directly. Open to USA & Canadian residents (excluding Quebec, Florida, and New York). Must be 19 years or older to enter. Total giveaway value is $120 CAD.
Instagram Live Thursday April 29th
Join Diala and I on Instagram this Thursday at 3pm PST, as we cook this frittata, catch-up on family and life, and announce some lucky cookbook winners! See you there.
Huge thank you to Diala for this wonderful guest post and for sharing the recipe!
Butternut Squash Frittata
Butternut Squash Frittata
This Butternut Squash Frittata can be enjoyed for breakfast or brunch, lunch or dinner. It’s wonderful with warm crusty bread and a green salad on the side.
- 2 cups peeled and cubed butternut squash
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoons sea salt
- 1/2 teaspoons pepper
- 8 eggs
- 1/3 cup 2% milk
- 3/4 cup torn fresh mozzarella cheese
- 1/2 cup crumbled goat cheese
- 2 green onions white & light green parts only thinly sliced
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh basil
- 1/2 cup finely chopped white onion
Preheat the oven 375 F. Line a baking sheet with parchment paper.
Spread the squash on the prepared baking sheet and toss with two tablespoons of the olive oil and a pinch each of salt and pepper.
Bake for 18 minutes or until soft, but not mushy.
Meanwhile, in a medium bowl whisk together the eggs, milk, mozzarella and a goat cheese, green onions, chives, basil, salt and pepper to taste until well incorporated
In a medium frying pan, preferably cast iron, heat the remaining 1 tablespoon of olive oil over medium heat. Add the white onion, stirring occasionally, until soft and golden, about 5 minutes.
Add the cooked squash and the egg mixture. Make sure the bottom of the pan is evenly covered in the mixture. Cook without stirring, for 5 minutes.
Transfer to the oven and cook for 15 minutes, setting the oven to broil during the last minute of cooking to slightly brown the top of the frittata. Serve hot or at room temperature.
Thank you to Diala Canelo for sharing this recipe!
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