Pesto Swirl Delicata Frittata

Feb 1, 2019 | Breakfast, Vegetables

An easy, dairy free frittata with pesto and delicata squash. It’s the perfect flavor-packed paleo breakfast that you can make ahead!


The world needs more breakfast. There is no limit. Never. Maybe if we all make breakfast recipes five times a day for 40 years, we will have enough. Even then though, I’m skeptical. Maybe the thing that is so magical about breakfast is the fact that it comes with coffee. Although that doesn’t explain why breakfast for dinner is so amazing. It’s confirmed: breakfast is inherently amazing. It just is.

I used to suck at making frittatas… Mostly because I just met an oven timer for the first time a few months ago. I like just throwing things in the oven and remembering them later when I happen to walk by. Turns out, that doesn’t work too well for frittatas. They don’t cook for 3 hours. They cook for 30 minutes. My eyes have been opened.

So anyways, frittatas are delish. They’re just about the only way to cook eggs ahead of time that doesn’t totally suck. They even stink less than hard boiled eggs. Fact. It’s just a winning combination all around. For this one, I decided to stir in some of my favorite homemade dairy free pesto. The verdict? Wise. Just as wise as using an oven timer, if not more. So lets cook!

FYI did you get my cookbook??? Because it has two other frittatas in it. You should get on that, man.


Delicata Pesto Swirl Frittata

PREP TIME 15 minutes
COOK TIME 20 minutes
TOTAL TIME 35 minutes


  • 1 tbsp coconut oil
  • 1 delicata squash halved, seeded, and sliced into 1/2 inch slices
  • 8 eggs
  • 1/2 cup coconut milk
  • 1/4 cup onion diced
  • 2 cloves garlic minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup pesto of choice


  1. Preheat oven to 350 F. Place coconut oil in a large skillet over medium heat. Add squash to the skillet and cook, stirring occasionally, for 6-7 minutes, or until soft. Remove from skillet and set aside.
  2. While the veggies cook, crack eggs in a large bowl and whisk with coconut milk, salt, pepper, and pesto.
  3. Add garlic and onion to the skillet with additional oil, if need. Sauté for 3 minutes, or until onion is translucent. Reduce heat to low and layer half of the squash in the skillet. Pour the eggs into the pan over the veggies. Raise heat slightly to medium low and cook for 5 minutes. Layer the rest of the squash on the top of the fritatta and then place in the oven to bake for 15-20 minutes, until the eggs are set.
  4. Enjoy!


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Hey! I’m Moriah– a commercial and editorial food photographer and creative entrepreneur who is perpetually drinking coffee and covered in dog hair. I write this blog from New York City where I run my creative agency, The B Edit. I write this blog in the hopes that you can one day have your creative dream job, too!   

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