some call it frittata. we like to call it egg pizza.

one word sums up a frittata: simple. It's a quick and easy dinner that anyone can make. seriously. i am the queen of burning dinners (just ask my husband), but this recipe always comes out perfect. it's a miracle every time. or maybe, it's just a super easy recipe.

 it's also a great way to get a mega-dose of vegetables. you can add as much of your favorite produce as you like: spinach, kale, tomatoes, even asparagus. for this frittata, i decided to use butternut squash and brussels sprouts. it was a big moment for me, considering butternut squash typically intimidates me. but it was a success and i finally feel like i can call butternut squash my friend.

butternut squash and brussels sprouts frittata

ingredients:

• 7 eggs
• 2 egg whites
• 4 tbsp. extra virgin olive oil
• 1 small butternut squash, peeled and cut into cubes
• 1 1/2 cup chopped brussels sprouts
• 1 cup chopped vidalia onion
• 3/4 cup parmesan cheese
• 1 tbsp. dried oregano
• garlic powder, to taste
• salt and pepper, to taste

heat two tablespoons of olive oil on medium heat. split the butternut squash in half, lengthwise. using a spoon, scoop out the seeds. next, using a sharp knife, "peel" off the skin of the squash. now you are ready to cut the butternut squash into cubes. unless the squash is relatively small, use about 3/4 of the butternut squash. add it to the skillet and cook until soft, about 15 minutes. while it is cooking, chop the brussels sprouts and the onions. when the squash is soft, season with oregano and add the rest of the vegetables. to keep the vegetables moist, add two more tbsp of olive and oil and mix continually. 

next, whisk all of the eggs together being sure to whisk in a lot of air (makes for a fluffier product!). add garlic powder, salt, and pepper to the egg mixture. transfer the cooked vegetables to the eggs and mix in the parmesan cheese. the oil from the vegetables should be left behind ( to keep the frittata from sticking ) so add the egg and vegetable mixture back to the pan. cook on medium low heat for 15-20 minutes until cooked through. you will know when it is ready when you shake the pan and the middle does not jiggle. 

finally, put the oven on broil and place the frittata into the oven. let it cook for about 10 minutes longer to brown the top of the dish. remove and let cool..

dinner is served!