Brrrr! It's freezing here in Austin today. No, like... literally it is. I needed an excuse to turn the oven on since that always helps warm the house up and I sure enough found that excuse when trying to figure out what I was going to do with myself for breakfast. I remembered that I had gotten these wonderful farm fresh eggs and local produce yesterday and just knew they would fit the bill.
So, I kicked on my oven and got to work.
I've made an omelettata before, but it's been a while. Almost a year to the day actually! It's pretty funny how things work out sometimes.
To start this omelettata off I used some fresh butternut squash and some broccoli. These were things that I already had on hand so, why not use them up? I steamed the veggies just enough to start being tender, because they're going to continue to cook in our omelettata here too. I tossed in some baby spinach, cheese, and of course my eggs.
This is a really quick breakfast that could be prepared ahead of time and tossed into the oven in the midst of morning chaos. Plus, this is a great way to use up any tidbits of leftover veggies and/or cheese from other meals.
At the end of it, I topped it off with some simple mashed up avocado and a drizzle of sriracha for a little bit of a punch and a kick. Hiyah! The mixture of the butternut squash and the broccoli are perfect for the winter time as both or formidable winter vegetables. But, like I said feel free to use up any other veggies that you have on hand here.
If you're preparing this ahead of time you can either have it all together in a small skillet that you cover and keep in the fridge overnight to cook the next morning, or you can cook it ahead of time and just reheat and eat the next day.
Broccoli & Butternut Squash Omelettata
Servings: 1 • Size: 1 Omlettata • Calories: 266.7 • Fat: 14.6 g • Saturated Fat: 5.7 • Carb: 13.8 g • Fiber: 4.8 g • Protein: 23.1 g • Sugar: 0.3 g • Sodium: 624.3 mg
1/2 C. Butternut Squash, Cubed
1/2 C. Broccoli Florets
1/2 C. Fresh Baby Spinach
2 Tbsp. Reduced Fat Shredded Cheddar
2 Tbsp. Reduced Fat Crumbled Feta
2 Whole Large Eggs, Lightly Whisked
Salt & Pepper to Taste
Preheat the oven to 375 degrees F. and lightly coat the inside of a small oven safe skillet with non-stick cooking spray; set aside.
Steam your 1/2 C. Butternut Squash, and 1/2 C. Broccoli Florets until starting to become tender; season with salt and pepper to taste.
I toss mine into my little steamer bowls and pop them in the microwave for 1-2 minutes, but whatever method you choose is fine.
Transfer the steamed veggies into the bottom of the prepared skillet and top with the 1/2 C. Fresh Baby Spinach, 2 Tbsp. Reduced Fat Shredded Cheddar, and 2 Tbsp. Reduced Fat Crumbled Feta.
Pour the 2 lightly whisked eggs over everything and place the skillet into the oven to bake for about 15 minutes or until the eggs have cooked through and set.
Once done, remove from the oven.
Carefully remove the omlettata from the skillet if desired and serve right away with any desired toppings.