Asparagus, Butternut Squash, Spinach, Mushroom & Onion Frittata a.k.a. Frittata Goals

Asparagus, Butternut Squash, Spinach, Mushroom & Onion  Frittata a.k.a. Frittata Goals

OKAY, GUYS. If this is not frittata goals, I don’t know what is. Some of you asked me for an egg recipe & since I had those HEAVEN. ON. EARTH. Greek yogurt pancakes this morning, I was in the mood for something savoury for lunch. SO, I essentially had a second breakfast for lunch & it was PURE PERFECTION. This frittata is garlicky & fragrant with basil, with just the right amount of punch from the creamy fine herb & garlic goat cheese.

What’s in this frittata, you ask? EGGSSSS (DUH! Sorry guys, this one isn’t vegan!!! But, it is gluten-free!), asparagus, butternut squash, mushrooms, sweet onions, spinach, scallions, fresh basil, dill & cilantro seasoned with organic pink Himalayan sea salt, pepper, garlic powder (yum, garlic breath FTW!), onion powder, smoked paprika… AND WAIT FOR IT, my all-time bestie: GOAT CHEEEEEEZE. Guys, goat cheese is legit everything. It adds such creaminess to any dish, literally, like it melts in your mouth. I can’t. I want more. NOW.

Anyways, all this to say that this versatile dish (that can literally be served equally for breaky or lunch) is super light, fresh & healthy, is packed with tons of nutrients from all the greens & vegetable yumminess & tons of protein from them eggs (a whopping 10g, JUST BY THE WAY). It makes for the perfect lunch to keep you full all day (I mean, until snack time… ’cause I don’t know about you guys but like, afternoon snacks are LIFE). BEST PART? (after the goat cheese, of course), you can actually prepare this the night before, let it cool, seal it in an airtight container overnight in your fridge & warm it the next day for lunch a.k.a. you can bring this babe to work with you & make all your colleagues DROOL & JELLY (Muahahaha, I’m so evil. I love it).

In order to whip this one-plate yumminess up, you will need:

  • 2 large eggs (The base of this beautifulness, ZOMFG);
  • 1 tbsp. of coconut oil (MY LOVE, where have you been all my life?);
  • 70g of asparagus, trimmed & cut into 1-inch pieces;
  • 50g of spinach;
  • 65g of sweet onion;
  • 1 medium shallot, finely chopped;
  • 80g of butternut squash, roasted (I usually roast a butternut squash at the beginning of the week & keep it in my fridge all week to use in all my yummy recipes. It’s so practical because it’s such a healthy veg & honestly, roasting it is a pain in the butt, so YOU DO IT ONCE et voilà!);
  • 40g of white mushrooms (You can use any type of mushroom here, once again, my NO WASTE POLICY is in full effect, so be wise, people, use what you’ve got in that fridge!);
  • 1 clove of garlic, minced;
  • 20g of organic fine herb & garlic goat cheese;
  • 1/2 tsp. of organic Himalayan pink sea salt;
  • 1/4 tsp. of freshly ground black pepper;
  • 1/4 tsp. of onion powder;
  • 1/4 tsp. of garlic powder;
  • 1/4 tsp. of smoked paprika;
  • 2 tbsp. of finely chopped fresh basil leaves;
  • 2 tbsp. of finely chopped fresh dill;

NOW, FOLLOW THESE STEPS & you’ll be devouring, I mean licking your plate… IN LITERALLY NO TIME:

  1. Preheat the oven to 350;
  2. In a medium bowl, beat your eggs & set them aside (My love for spices led me to sprinkle them with some salt, peppa & garlic powder. I just HAD to).
  3. In a skillet, heat MY LOVE, I mean, the coconut oil, over medium-high heat. Add the asparagus, shallots, onion & mushrooms to the skillet & season with the sea salt, pepper, onion powder, garlic powder & smoked paprika. COOK ALL THIS VEGETABLE PERFECTION until it begins to brown. It should take about 5 minutes.
  4. Add the spinach to your skillet and cook, stirring often, until it begins to look wilted (It will literally SHRINK in size, so do not be alarmed by the amount I’m telling you to use!). This should take 1-2 minutes.
  5. Lower your heat to medium, add the garlic, basil & dill & stir CONSTANTLY, until your kitchen begins to smell like heaven (a.k.a. garlic). This should only take about 30 seconds, SO FOCUS ON DAT SKILLET.
  6. NOW, add the beautifulness that is your whisked eggs & stir. Cook, WITHOUT STIRRING, until just set on the bottom (35-40 seconds MAX. – don’t let it burn!!!!). Using a plastic spatula, lift the frittata edge closest to you & tilt your skillet gently (This could get a little complicated SO PAY ATTENTION TO WHAT I AM INSTRUCTION YOU TO DO) so that the eggs run underneath the cooked bottom of your frittata. Swirl the pan to evenly distribute your egg in the skillet & continue to cook for about a minute! Lift your pan ONE MORE TIME to repeat this process until you see that the egg on top is no longer runny (Although, I usually ABSOLUTELY LOVE a runny egg, but not this time guys. THIS IS A FRITTATA & we’re trying to DO FRITTATA GOALS, so no runny eggs, okay?).
  8. Put your skillet directly in your preheated oven & BAKE until the top is set and the cheese begins to melt. I baked mine for 5 minutes, but found that the cheese wasn’t melted enough, so I put it in for another 2 minutes (a.k.a. 7 minutes). Sprinkle some salt, pepper & dried chives over the top (If you don’t like chives, parsley, oregano or basil work too!);
  9. Run a spatula around the sides of the frittata (DO. NOT. BREAK. IT. BE. CAREFUL.) & transfer it to a large plate. NOW, EAT. NOURISH YOUR BODY. ENJOY. SAVOUR. DEVOUR. ALL THAT AWESOME STUFF.

The beautifulness that is this dish should look like this:

WAIT GUYS, I MADE IT AGAIN. It only took a few days for me to have ANOTHER CRAVING… #noshame. This one is made with braised tomatoes, spinach, butternut squash (YES, LEFTOVERS, DUH!), sautéed onion & shallots & TOPPED WITH THE GLORY THAT IS GOAT CHEESE (OBVS):

OHHHH WAIT. ANOTHER VARIATION. I CANNOT HELP IT, GUYS. Basically, I had BREAKY FOR DINS yet again & once again, I AIN’T EVEN MAD BRO (I’m actually on CLOUD 9). Essentially, if you want to whip this baby up instead of the other babe (Although they are both so freaking delish so you’ll probs. have a hard time choosing!), all you gotta do is sub the butternut squash for some FINELY CHOPPED bell pepper, the spinach for a mix of kale & arugula (I actually ran out of spinach today & it was like THE WORST day of my life, but then, I used kale & arugula & realized that THINGS COULD BE WORSE, a.k.a. I LOVED IT! Sorry Spinach, I miss you & all, but sometimes, you gotta try new things!) & add 3 TBSP. OF FRESH CILANTRO, CHOPPED et voilà! OH RIGHT, I should probably tempt/convince you babies to make this frittata by telling you that she contains a WHOPPING 30 GRAMS OF PROTEIN & 16 GRAMS OF FIBRE!! ADMIT YOU WANT HER. SHE WAS SO DELICIOUS, GUYS. I just want you to have the opportunity, oops, I mean PRIVILEGE, to taste how scrumptious she is! So, go, go, go!!!

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