YOUR SOLIN GENERATED RECIPE
Butternut Squash and Ham Frittata
Oven-baked eggs folded with sweet roasted butternut squash and savory ham, topped with creamy avocado and served with a crisp cucumber-tomato salad.
INGREDIENTS
0.5 cup Butternut squash
0.5 tsp Extra virgin olive oil
2 oz Lean diced ham
3 large Eggs
0.5 cup Liquid egg whites
0.5 oz Shredded mozzarella cheese
0.25 whole Avocado
0.5 cup Cherry tomatoes
0.5 cup Cucumber
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Toss the cubed butternut squash with the olive oil and a pinch of salt on a baking sheet, then roast for 15 minutes until tender.
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined and slightly frothy.
Lightly grease a small oven-safe skillet and arrange the roasted squash and diced ham evenly across the bottom.
Pour the egg mixture over the squash and ham, then sprinkle the shredded mozzarella cheese on top.
Bake the frittata for 12-15 minutes, or until the center is set and the edges are lightly golden.
While the frittata bakes, slice the cucumber and halve the cherry tomatoes to create a simple side salad.
Remove the skillet from the oven, top the frittata with fresh avocado slices, and serve immediately alongside the fresh vegetables.