Shapin Up | Easy Fritata for Breakfast, Lunch & Dinner

One of my favorite recipes that also happens to be super easy is the breakfast fritata which also makes for a great lunch and dinner. Making this at the beginning of the weekend ensures your fridge will have something healthy when you need a meal or snack, or make it Sunday night so breakfast or lunch is set for the next couple of days. I’ve posted fritata recipes before and here’s a new one. Last night I made a version with chicken sausage, butternut squash and spinach which we had for dinner and now is also packed for my lunch (with many more servings waiting in the fridge for the rest of the week). Here’s the recipe:

Ingredients:

2 Cartons of Egg Whites
3 Eggs
3 Cups Fresh Spinach
1.5 Cups Butternut Squash
4.5 oz Diced Onions, Garlic & Shallots (you can buy this pre-cut at Trader Joes)
2 Links Chicken Sausage of your liking (I used Sweet Apple from TJs)
Extra Virgin Olive Oil
PAM Cooking Spray
Salt & Pepper
Optional: Cheese

Directions:

Chop up the butternut squash, toss with a sprinkling of Olive Oil until the pieces are coated, place on a baking sheet (with tin foil, sprayed with PAM) and bake in the oven at 400 degrees until slightly soft (about 30 mins).

While that is baking, place the onion mixture is a pan and mix with a bit of olive oil and cook down for about 3 minutes, until the onions become transparent.

Add in the fresh spinach and cook down until the spinach is soft.

When this is complete, take your baking dish (I used a large rectangular Pyrex) and spray it with PAM. Then add in your spinach, the 2 cartons of egg whites and 3 full eggs, beaten. Slice up two links of chicken sausage and once the squash is cooked, add the sausage and squash into the egg mixture, sprinkle with salt and pepper and mix everything around.

Place it in the oven at 400 degrees and cook for about 30 minutes or until firm. About 25 minutes in, I topped half of the dish with vegan cheese from Trader Joes.