Butternut Squash and Mushroom Frittata

Cut the onion into strips. Peel the butternut squash and cut into small pieces or grate, whatever you prefer. Then wash and slice the mushrooms.

Put a little oil into a skillet and lightly fry the butternut squash and mushrooms over medium heat for 8–10 minutes, stirring often, until you see the butternut squash is almost cooked. Season with a little salt.

While the vegetables are cooking, beat the eggs and add a pinch of salt.

In a bowl, mix the beaten eggs with the vegetables from the skillet.

Next, put a more little oil into the skillet you used to cook the vegetables, pour in the mixture, and let cook. When the mixture sets on the bottom, flip the frittata to finish cooking on the other side (use a plate, as if making a Spanish omelet). Serve.