Frittatas are the key to keeping eggs from getting boring during a Whole30. This recipe is so full of flavor, it feels indulgent even when you aren’t officially in the midst of an egg-packed Whole30.
This is my adaptation of the Pesto-Pepper Frittata with Squash from The Whole30 Cookbook. My version amps up the squash a bit and bakes in a pie pan, instead of an oven-safe skillet. That’s still a frittata, right?
Pesto-Pepper Frittata with Squash
2 fistfuls of fresh basil leaves
¼ cup chopped walnuts
1 clove garlic
4 tablespoons olive oil
1 medium green bell pepper, cut into thin strips
½ yellow onion, cut into thin strips
6 large eggs
½ cup thawed frozen butternut squash, mashed with a fork
Preheat the oven to 375 degrees F.
For the pesto: Add basil, walnuts, garlic clove and a sprinkle of salt and pepper into a food processor. Pulse until finely chopped, scraping down sides, as needed. Turn the food processor on low and drizzle in 3 tablespoons of olive oil through the opening at top, until pesto is well combined. Set aside.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the sliced bell pepper and onion, stirring and cooking until vegetables are tender (about 5-7 minutes). Turn of heat.
In a medium bowl, whisk together eggs and about ¼ teaspoon of salt and ¼ teaspoon of pepper. Whisk until eggs are frothy. Mix in mashed butternut squash.
In a 9-inch pie pan, layer in cooked pepper and onion. Pour egg and squash mixture over the top, and spread evenly. Using a spoon, dollop pesto in 4 or 5 spots across the top.
Place in the oven and bake for 25 to 30 minutes, or until eggs are set. Cut into slices and serve. This holds up well for 3 days, so it makes a great meal-prep breakfast.