Leek Frittata with Butternut Squash
by Experience Momentum Nutrition
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2 tbsp olive oil
2 medium sized leeks (whites and pale green parts only), chopped
1 cup diced butternut squash
12 large eggs
½ cup sour cream
2 tbsp parsley, chopped
1 cup gouda cheese, shredded
Salt and pepper to taste
Heat oven to 350 degrees.
In a medium to large oven-safe skillet, heat 1 tbsp olive oil over medium heat. Add the leeks and cook until softened, stirring often, about 5 minutes.
Add the squash and cook for another 8-10 minutes, stirring often.
Meanwhile, whisk the eggs, sour cream and parsley together in a large bowl. Mix in ¾ cup of the cheese and season with salt and pepper.
Turn the heat up to medium-high, add the remaining olive oil, and add the egg mixture to the leeks and squash. Cook without stirring for about 5 minutes or until the edges begin to set.
Sprinkle the remaining cheese on top and place in the oven. Bake for 25-30 minutes, until golden and the center is set. Cool for 10 minutes on a wire rack before serving.
RD Tip: Leeks have a mild onion-like flavor, and are close relatives of onions and garlic. To prepare leeks, cut off the root stems and the dark green leafy section; slice the leek in half down the length, and thoroughly rinse between the layers to remove dirt.
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