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 chopped 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 the onion and squash, 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 bowl and season as desired with salt and pepper
4. Cook on the stovetop for another 2-3 minutes to set the bottom; stir occasionally to prevent burning
5. Slide the pan under the preheated broiler (keep the handle out of the heat) and broil until set and lightly golden on top.