Savory Squash and Mushroom Frittata with Jalapeno and Cinnamon

Ingredients

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

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