Savory Squash and Mushroom Frittata with Jalapeno and Cinnamon

Course Breakfast and Brunch

Ingredients in this Recipe

1 large portobello mushroom
1 tablespoon unsalted butter
1/4 teaspoon smoked paprika
2 cups butternut squash, peeled and cut into ¼ inch cubes
2 garlic cloves, minced
2 tablespoons finely chopped cilantro (stems and leaves)
2 tablespoons finely grated parmesan cheese
8 large eggs
Olive oil
Sea salt

Recipe Preparation

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