-
Thanksgiving Breakfast Frittata- prep: 10 minutes
- cook: 20 minutes
- servings: 4
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 71 % Daily Value *
- Total Fat: 4 g 5.78%
- Saturated Fat: 1 g 2.61%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 95 mg 3.94%
- Calcium: 12 mg 1.16%
- Potassium: 217 mg 6.2%
- Magnesium: 0 mg 0%
- Iron: 0 mg 2.19%
- Zinc: 0 mg 0%
- Total Carbohydrate: 2 g %
- Dietary Fiber: 1 g 2.6%
- Sugar: 1 g
- Protein: 7 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 0.94%
- Vitamin C 3%
- Vitamin D 0.61%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total1 oz-eq
Summary
Start the holiday off right with this Thanksgiving breakfast frittata filled with mushrooms, butternut squash, shallots and herbs.
Ingredients
1/2 medium butternut squash, chopped
1 tablespoon extra virgin olive oil
1 large shallot, thinly sliced
2 cups sliced mushrooms
salt and pepper
4 eggs
6 tablespoons egg whites
1/3 cup Silk unsweetened original Almondmilk
4 sprigs fresh thyme leaves
1 sprig fresh rosemary leaves, chopped
Instructions
Preheat oven to broil.
Place butternut squash on a greased baking sheet and broil for about 10 minutes until just softened. You don't want to roast/brown, just soften.
Meanwhile, place olive oil in a 10 inch oven-safe skillet over medium-high heat.
Add shallots and saute for 2 minutes until softened.
Add the mushrooms to the skillet, toss with the