Spanish Omelet with Butternut Squash and Sage

Prep 5 min
Total 50 min
Ingredients 10
Servings 6

I present to you a hearty breakfast or brunch omelet with the flavors of fall: roasted butternut squash with sage, sautéed onion, tomatoes and spinach swirled into a bed of fluffy eggs. MORE + LESS -

Ingredients

For the roasted butternut squash:

small butternut squash, peeled, seeded and diced

tablespoons extra virgin olive oil

sage leaves

teaspoons salt

teaspoons ground pepper

For the oven baked omelet:

1/2

small onion, diced

1/2

cup tomatoes, diced

1/2

cup fresh spinach

cup roasted butternut squash

large eggs, whisked

Directions

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1

For the roasted butternut squash: Preheat the oven to 425° F. On a baking sheet, toss the butternut squash with 4 tablespoons olive oil and sage. Season with salt and pepper. Roast in the oven for about 20 minutes, until tender and lightly browned, tossing once half-way through. Remove from oven. Reduce oven temperature to 400° F.
2

For the oven baked omelet: Heat the 2 remaining tablespoons of olive oil in cast iron or oven safe skillet over medium high heat. Add onions and tomatoes and sauté for 4 minutes. Add fresh spinach and continue to sauté until wilted. Season with salt and pepper, add roasted butternut squash and stir to combine. Stir in whisked eggs, reduce heat to simmer and cook undisturbed for 2 minutes or until bottom is set. Transfer the pan to the oven and cook for 15-20 minutes or until eggs are set. Remove from oven, allow to cool for 5 minutes, run knife around edges to loosen. Slice and serve warm garnished with additional sage leaves.

Expert Tips

Double the recipe to add to your salads or soups for the week.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

I present to you a hearty breakfast or brunch omelet with the flavors of fall: roasted butternut squash with sage, sautéed onion, tomatoes and spinach swirled into a bed of fluffy eggs.