winter squash frittata

winter squash frittata

winter squash frittata


9 Eggs
1 cup Baby Arugula or Baby Kale
2 cups cubed Butternut squash, or winter squash of your choice
1-2 Tbsp. Olive or Avocado Oil
1 Tbsp. Coconut Milk
Salt and Pepper



Preheat your oven to 350 degrees Fahrenheit. Toss the butternut squash with oil, salt and pepper. Line a sheet pan with parchment and arrange the cubed squash in a single layer on the pan. Roast for 30-40 minutes, or until the squash is tender. Set it aside and allow it to cool.

In a large bowl, whisk the eggs and coconut milk together. Add in the cubed squash and greens. Add a good pinch of salt and pepper and mix together.

Grease an 8 or 9 inch baking pan with butter or oil. Pour the egg mixture into the pan. Bake for 25-35 minutes (depending on size of pan). The egg should be fully cooked and just set in the center. Allow the dish to cool slightly before slicing and enjoying.




Summer is ideal for traveling (no coats required) and having fun with friends and family. What do you look forward to most? Relaxing by the beach or pool, exercising, hiking, biking, grilling outside, and reading. Ideally all of the above.

However, there’s something many of us experience, but don’t talk about—gut issues while traveling. Issues like constipation, diarrhea, gas, and bloating can flare up on-the-go, or even become worse during travel. Flying or being in a country without access to our “normal” diet or foods can exacerbate things, too.

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