Butternut Squash Frittata

Great for breakfast, brunch or dinner, this cheesy veggie dish is a wonderful idea for any meal on Meatless Mondays!

Ingredients:
1/2 butternut squash roasted, peeled, cubed (and a little olive oil, salt and pepper)
1 tbsp olive oil
1/2 onion chopped
1 zucchini sliced thin
2 cups frozen spinach
6 eggs
1/2 cup milk
1/2 cup grated Romano cheese
1 tbsp Kirkland organic no salt seasoning
1 tsp black pepper
1/2 tbsp oregano

Directions:

1.  Cut the squash in half, coat with olive oil sprinkle with salt and pepper and place cut side down onto a greased sheet. Roast the butternut squash in the oven at 350 F for 30 minutes. Peel and cube the squash after cooling. Set aside.
2. In a cast iron pan, pour the olive oil in the pan and add the onion, cook until it starts to turn clear. Add the zucchini and the spinach and cook for 5 minutes.
3. Combine the remaining ingredients in a bowl and whisk together. Pour on top of your veggies.
4. Place the pan in the oven and bake until eggs are set (30-40 minutes), remove from oven, slice, and enjoy!