1 tablespoon extra-virgin olive oil

½ yellow onion, diced

½ small zucchini squash, cubed

6 eggs

½ teaspoon sea salt, plus more for seasoning

⅓ cup unsweetened almond milk

1 teaspoon dried sage

¼ teaspoon dried thyme

½ teaspoon dried parsley

1 cup packed spinach


Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large skillet, heat the olive oil over medium heat. Add the onion to the skillet. Cook, stirring occasionally, for about 20 minutes, until it is caramelized. Meanwhile, arrange the squash on the baking sheet and drizzle with the remaining oil. Toss to coat well and season with salt. Bake for 15 minutes. Meanwhile in a large mixing bowl, combine eggs, almond milk, sage, thyme, parsley, and salt. Add the spinach, caramelized onions, and cooked butternut squash and stir to combine. Lower the oven temperature to 375°F. Pour the mixture into a 9-inch glass pie dish. Bake for 30 minutes, until the center is set. Divide the frittata between 5 containers.


Fat: 9 g

Carbs: 7 g

Protein: 8 g

Total Calories: 133 Calories

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