Roasted Squash and Corn Frittata

Ali Segersten (author) Sep 15, 2020
Roasted Squash and Corn Frittata
Average Recipe
Prep Time
15 minutes
Cook Time
50 minutes

This recipe is perfect for lazy weekend breakfasts or large family brunches in early autumn when the fresh corn and squash are in abundance. If fresh corn is out of season, use about 1 ½ cups of frozen organic corn instead. Serve with an arugula salad for a nourishing, balanced breakfast or weekend brunch.

1½ cups peeled and cubed butternut squash
1 tablespoons extra virgin olive oil
1 pinches sea salt
4 green onions cut into rounds
2 small jalapeño peppers seeded and diced
2 ears of corn cut off the cob
½ teaspoons Herbamare (or sea salt)
6 large eggs
½ cups cotija cheese (or feta cheese, optional)