Chorizo Butternut Squash Frittata

Tonight I was in the mood for eggs and we settled on a kind of ‘breakfast for dinner’ type dish.  If you like this kind of idea then my Shakshuka (Moroccan Baked Eggs) is also a great breakfast recipe that I often eat in the evening!  I love frittatas, they’re so easy to make and very quick to cook, they only take about 10 minutes to ‘bake’.  Also, you can add almost anything to them depending on what you have in the fridge that needs using up.  I settled on a Chorizo Butternut Squash Frittata, thinking that the salty, spiciness of the Chorizo would pair well with the earthy, sweetness of the Butternut Squash.Chorizo Butternut Squash Frittata by Emma Eats & Explores - SCD, Paleo, Grain-Free, Gluten-Free, Sugar-Free & Low Carb

To make the frittata you first need to roast the butternut squash.  You can do this ahead of time and keep it in the fridge to make assembling the frittata faster.  You need to preheat the oven to 200C (390 F) and peel and chop the butternut squash into small squares.  Then, drizzle over the olive oil, season well and roast the butternut squash in the oven for about 30 mins until it is tender and slightly caramelised.Chorizo Butternut Squash Frittata by Emma Eats & Explores - SCD, Paleo, Grain-Free, Gluten-Free, Sugar-Free & Low Carb

Meanwhile, chop up the chorizo and slice up the onion.  Fry these both in a dry pan on a medium heat (the chorizo will release a lot of oil as it cooks) for 5 minutes until it has cooked and turned a darker colour and the onion has softened.Chorizo Butternut Squash Frittata by Emma Eats & Explores - SCD, Paleo, Grain-Free, Gluten-Free, Sugar-Free & Low Carb

Then, remove the chorizo and onion pieces from the pan leaving the delicious smoky spicy oil behind to cook the frittata in.  Crack open the eggs into a large bowl, add the yoghurt, paprika and plenty of salt and pepper.  Whisk everything together so that it is all combined.Chorizo Butternut Squash Frittata by Emma Eats & Explores - SCD, Paleo, Grain-Free, Gluten-Free, Sugar-Free & Low Carb


Turn on the grill at this point so that it is ready to cook the top of the frittata when needed.  Next, heat the chorizo oil back up and pour the egg and yoghurt mixture into the same pan.  Then, you sprinkle in half of the chorizo, onion, butternut squash and thyme and leave to cook for a couple of minutes.  Finally, sprinkle in the other half.  This ensures that everything doesn’t just sink to the bottom and you will have tasty pieces throughout the whole frittata.

Once you have everything in the pan and it has been cooking for 5 mins or so, transfer the entire pan so that it is under the grill which will give the top half of the frittata a chance to cook and brown.  It will also make the frittata puff up and be light and fluffy.  After another 3-4 mins or so the frittata will be set all the way through and ready to eat.

Delicious, warming and comforting and full of flavour this meal is satisfying and full of protein but still very light and healthy.Chorizo Butternut Squash Frittata by Emma Eats & Explores - SCD, Paleo, Grain-Free, Gluten-Free, Sugar-Free & Low Carb

This Chorizo Butternut Squash Frittata served 4 people, cut into quarters.  I served it with a side salad and some roasted vegetables but would also make a great weekend brunch.  It’s so easy to change-up the flavours to suit your specific tastes as well.  My Cheesy Courgette(Zucchini) Frittata Muffins are a great grab and go snack or breakfast idea!   Or you could try smoked salmon and dill or roasted vegetables or ham and cheese – whatever takes your fancy.  Let me know your favourite flavours in the comments section.  I’d love some more inspiration!

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Chorizo & Butternut Squash Frittata Yum
Chorizo Butternut Squash Frittata by Emma Eats & Explores - SCD, Paleo, Grain-Free, Gluten-Free, Sugar-Free & Low Carb
Prep Time 30 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Chorizo Butternut Squash Frittata by Emma Eats & Explores - SCD, Paleo, Grain-Free, Gluten-Free, Sugar-Free & Low Carb
Instructions
  1. Preheat the oven to 200C (390F).
  2. Peel, dice and toss the butternut squash in the olive oil and seasoning.
  3. Roast for about 30 mins in the oven until caramelised and tender.
  4. Chop and fry the onion and chorizo for about 5 mins on a low heat. Remove from the pan, leaving the oil behind.
  5. Crack the eggs into a separate bowl, add the yoghurt, smoked paprika, plenty of salt and pepper and whisk well to combine.
  6. Heat the chorizo oil back up in the frying pan and pour the egg mixture into the pan. Meanwhile, preheat the grill.
  7. Sprinkle in half of the cooked chorizo, onion, butternut squash and thyme, cook for about 5 mins and then sprinkle in the other half.
  8. Place the entire pan under the grill to cook and brown the top of the frittata (about 3-4 mins)
  9. When it is set all the way through it is ready to serve.
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Allergy & Dietary Information for Chorizo Butternut Squash Frittata

This Chorizo Butternut Squash Frittata is Grain-Free, Gluten-Free, & Refined-Sugar Free.  It’s also suitable for Low Carb, Paleo & SCD Diets.

See my Products Page for Ingredients & Bakeware that I recommend.

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One Comment Add yours

  1. Annie says:

    Looks delicious! X

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