Butternut squash frittata — Guac
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Macros (per serving)

Fat

48%

(13 g)

Protein

23%

(14 g)

Carbs

29%

(18 g)

15 g Net,

3 g Fiber

243 Calories (per serving)

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Egg dishes

Oven dish

Fast Recipes

Butternut squash frittata

Ingredients

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Coconut oil

1 Tbsp

Red onion

1 piece

Butternut Squash

500 g

Fresh sage

3 Tbsp

Fresh parsley

2 Tbsp

Egg

8 pieces

Black pepper

to taste

Celtic sea salt

to taste

Instructions

Difficulty

Easy

Prep time

8 min

Cook time

17 min

1

Cut the red onion into half rings, dice the squash and finely chop the sage and parsley.

2

Switch the oven on at the grill setting (approximately 480°F).

3

Heat coconut oil in a deep frying pan and fry the onion until translucent.

4

Add the squash cubes and fry them for 5 minutes until they have softened.

5

In the meantime, beat the eggs with some salt and pepper.

6

Add sage and parsley to the squash and pour the eggs over it.

7

Let it simmer for 8 minutes over a low heat and then put the pan under the grill in the oven for another 2 to 4 minutes until the egg has completely set.

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Details

Allergens

Chicken egg

Diet

Paleo, Vegetarian, Sirtfood

Course

Lunch, Dinner

Cooking equipment

Oven

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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