Butternut Squash Spinach Frittata

20250913 #breakfastdiary 1507, 24°C/mostly cloudy A rather beautiful-looking, about 530kcal Butternut Squash Spinach Frittata.

- 1 small onion - 100g butternut squash - A handful of spinach - 2 eggs - 1/3 cup milk - 2T cheddar cheese - 1/2t whole grain mustard - Olive oil - Salt - Pepper

1. Heat olive oil in a pan, saute minced onion, and add a little basil powder. 2. Add the butternut squash and saute for about 5 minutes until cooked. Add a handful of spinach, saute until wilted, then transfer to a loaf pan. 3. Mix 2 eggs, 1/3 cup milk, 1T cheddar cheese, 1/2t whole grain mustard, salt, and pepper thoroughly. Pour over the mixture in the pan and top with the remaining 1T cheddar. 4. Bake at 180°C for 25 minutes.