I'm Gettin Gourmet Y'all

So tonight I made another recipe from what else... Clean Eating magazine.  They seriously should start paying me royalties for promoting them.  I've at least moved on to another issue since all the other yummy recipes but I think I'm seriously addicted.  All the other cookbooks in my pantry are getting a little jealous cuz they're not moving lately but I can't help it.  Everything I've made so far has been so yummy and pretty easy.  And I gotta say... it's nice to see a bunch of different colors cooking in the pan. Tonight's dinner was so delish that I had to share.  And a little bit fancy if I do say so myself!  Never made a frittata before and it actually came out really pretty!  I know how much I love finding good recipes on other people's blogs, so hopefully y'all like some of the ones I post too!  If you try them, let me know how you like them!

Now, on to this....


Butternut Squash, Brussels Sprouts & Parmesan Frittata

Serves 4


  • 5 large whole eggs
  • 1/2 cup egg whites (about 4 large egg whites)
  • 1/2 tsp sea salt, divided
  • 1/8 tsp fresh ground black pepper
  • 1 1/2 tsp olive oil
  • 4 oz brussels sprouts, trimmed and quartered
  • 2 1/2 oz white button mushrooms, thinly sliced
  • 1 cup peeled and diced butternut squash
  • 1 large shallot, minced
  • 1 sprig fresh rosemary, leaves minced
  • 1 large clove garlic, minced
  • 1 oz goat cheese, crumbled
  • 2 tbsp grated Parmesan cheese


  1. Preheat oven to 375.
  2. In a medium bowl, whisk eggs, egg whites, 1/4 tsp salt and pepper; set aside.
  3. In a 10-inch nonstick ovenproof skillet, heat oil on medium.  Add Brussels sprouts, mushrooms, squash, shallot, rosemary and remaining 1/4 tsp salt.  Saute, stirring often, until mushrooms and squash are tender and Brussels sprouts are almost cooked through, about 4 minutes.  Add garlic and saute for 1 more minute.  Arrange vegetables in an even layer in skillet.
  4. Pour egg mixture over top and gently shake pan to distribute evenly.  Sprinkle with goat cheese and Parmesan and cook undisturbed until edges set, about 3 minutes.  Transfer to oven and cook until eggs are completely cooked through and cheese melts, 10 to 12 minutes.  Let rest for 5 minutes.  To serve, carefully invert onto a plate.

From:  Clean Eating Magazine