Butternut Squash and Quinoa Frittata

[BC Don]

Swiped and sharing!

Butternut Squash and Quinoa Frittata

1 tbsp olive oil
1 medium onion, thinly sliced
3 cups of cubed butternut squash
1 tsp fresh chopped rosemary
A pinch of nutmeg
A splash of water
1 cup of cooked Quinoa
3 eggs
4 egg whites
1/2 cup of skim milk
1/2 cup of blue cheese crumbles
Salt and pepper

Preheat oven to 400.

Heat olive oil in a 10-inch skillet over medium heat.  Add in onions and
allow to cook for about 8 minutes or soŠyou want them to be translucent
and on they're way to sweet.

In the meantime combine eggs, egg whites, milk, salt and pepper in a
medium bowl.

Once the onions are ready, stir in squash, rosemary, and nutmeg.  Add a
splash of water and pop a lid on for about ten minutes or until just
tender.  Remove lid and stir in quinoa.

Once everything is well combined, turn the heat off and pour in egg
mixture.  Top with crumbled blue cheese and pop everything in the oven
for about 20 minutes.

Serves 4