Early Autumn Frittata with Fall Salad

Ingredients:

• 2 cups butternut squash, cubed
• 1/2 cup diced onion
• 3/4 teaspoon salt (divided)
• 12 large eggs
• 1 cup liquid egg whites
• 3/4 cup plain nonfat Greek yogurt
• 2 tablespoons fresh sage, chopped
• 1 teaspoon black pepper
• 3.5 ounces fontina cheese, shredded

Salad:

• 2 tablespoons olive oil
• 1/4 cup apple cider vinegar
• 1 and 1/2 tablespoons lemon juice
• 12-ounces baby arugula
• 12-ounces mesclun green
• 6 tablespoons unsalted roasted pumpkin seeds
• 3 pears, cored and sliced

Directions:

1. Preheat oven to 400 F.
2. Toss the butternut squash and onion with olive oil and 1/4 teaspoon salt on a sheet tray, and roast for 15-20 minutes.
3. While they cook, whisk together the eggs, egg whites, Greek yogurt, sage, and black pepper until completely combined.
4. Turn oven down to 325 F.
5. Place vegetables and egg mixture in greased muffin tins, top with cheese, and bake at 325 F for 15-20 minutes.
6. Whisk together oil, vinegar, lemon juice, pepper and 1/2 teaspoon of salt, and use to dress the arugula, mesclun, pumpkin seeds, and pears.
7. Serve the salad alongside the frittata.

Yield:

10 servings
(1 frittata, 1 cup salad, and 1 tablespoon of dressing)