Spinach and Butternut Squash Frittata

Cut the onion into strips. Peel the butternut squash and cut into small pieces (you can also use a food processor for this) or grate it, whatever you prefer. Then wash and cut the spinach leaves into strips.

Put a little oil into a skillet and lightly fry the butternut squash and onion over medium heat for 5 minutes, stirring often. Then add the spinach, season with a little salt, and cook for 6–7 more minutes.

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 little more 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). Your frittata is now ready!