1. In a large bowl, toss the cubed butternut squash with 1 teaspoon of the olive oil, salt and pepper. Spread out evenly on a baking sheet lined with parchment paper. Roast at 425°F for 15-20 minutes, until tender.
2. Warm 1 tablespoon olive oil in a skillet over medium-high heat. Add leeks and garlic, and sauté until tender. Turn off the heat and add in the shredded potato, roasted butternut cubes and chopped parsley. Stir to combine everything, seasoning well with salt and pepper. Transfer the mixture to a greased 8”-9” pie pan.
3. Shake the JUST Egg well and pour over the sautéed mixture. Shimmy the pan to make sure everything settles evenly.
4. Bake at 375°F for 30-40 minutes or until the liquid in the center is set. Let sit for at least 10 minutes before slicing and serving. This frittata is delicious both warm and at room temperature. It will keep for 3-4 days in the fridge if covered tightly.
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Directions
1. In a large bowl, toss the cubed butternut squash with 1 teaspoon of the olive oil, salt and pepper. Spread out evenly on a baking sheet lined with parchment paper. Roast at 425°F for 15-20 minutes, until tender.
2. Warm 1 tablespoon olive oil in a skillet over medium-high heat. Add leeks and garlic, and sauté until tender. Turn off the heat and add in the shredded potato, roasted butternut cubes and chopped parsley. Stir to combine everything, seasoning well with salt and pepper. Transfer the mixture to a greased 8”-9” pie pan.
3. Shake the JUST Egg well and pour over the sautéed mixture. Shimmy the pan to make sure everything settles evenly.
4. Bake at 375°F for 30-40 minutes or until the liquid in the center is set. Let sit for at least 10 minutes before slicing and serving. This frittata is delicious both warm and at room temperature. It will keep for 3-4 days in the fridge if covered tightly.