Butternut Squash and Ricotta Frittata

 Serves 6 at 248 calories per serving

• 1 tbsp EVOO
• 1 red onion thinly sliced
• 2 cups butternut squash, diced
• 8 eggs
• 1 tbsp choppd thyme
• 2 tbsp chopped fresh sage
• 1/2 cup ricotta
• salt and pepper

1. Heat the oil in a large, oven proof skillet over medium-low heat
2. Add onion and squash and cover loosely and cook, stirring frequently for 18-20 minutes or until golden and softened.
3. Beat the eggs, thyme, sage and ricotta in a boel and season as desired with salt and pepper
4. Cook stove top for another 2-3 minutes to set the bottom- stir occasionally to prevent burning
5. Slide pan under the pre-heated broiler (keep handle from heat) and broil until set and lightly golden on top.