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Meatless Monday: Veggie Frittata

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1 butternut squash, peeled and cubed
1 package (10 oz.) frozen chopped spinach, thawed and drained
1 1/2 cups cubed potatoes (peel if you like but i just scrub well)
3/4 cup thinly sliced red onion
8 eggs
1/2 cup milk
salt and pepper to taste (I don’t use salt as I find the cheese gives enough salt for me)
1 cup shredded cheese (I used a Cheddar/Mozzarella blend but there are so many other options)
1/2 cup crumbled feta cheese

Cook the squash in the microwave (put in a dish and cover with plastic wrap, leaving one corner open; cook on high for about 5 minutes, until tender).  Drain away any liquid that forms.  Stir in the spinach, potatoes, and onion.  Place this mixture in a lightly greased 9 by 13 baking dish.  Whisk the eggs and milk together and pour over the mixture in the dish.  Season with salt and pepper if desired.  Sprinkle the cheeses over top and bake in a 400 degree oven for 30-40 minutes, until the eggs are set.

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