Kale and Butternut Squash Frittata
This kale and butternut squash frittata is a delicious and easy one-pan recipe that makes for the perfect brunch dish, or breakfast-for-dinner meal.
Servings: 8 servings
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 1/2 onion diced
- 2 cups (packed) chopped kale leaves
- 2 cups cooked and cubed butternut squash
- 10 large eggs
- 1/2 cup yogurt or dairy-free yogurt/coconut milk
- 4 ounces goat cheese
- salt and pepper
Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the garlic and onion and saute one minute.
Add the kale, reduce the heat to medium-low and stir for another 3-4 minutes, or until the kale has become soft and wilted.
While the kale is wilting, add the eggs and yogurt to a large mixing bowl and whisk until creamy. Season the egg mixture with salt and pepper.
Reduce the heat to low, add the cubed butternut squash to the pan and stir with the kale and onions.
Pour the egg mixture into the skillet and sprinkle the goat cheese on top. Cook for 8-10 minutes, or until the sides are just starting to set.
Transfer the frittata to the oven (on a middle shelf) and turn the top broiler on. Continue cooking for another 8-10 minutes, checking every few minutes to ensure the top isn't browning too much. If it is, you can lower the rack in your oven.
Remove the frittata from the oven, slice and serve.
- If your goat cheese sinks through the egg mixture, let the eggs set for a couple of minutes first. Then, when you place the goat cheese on top it should stay visible, making for a prettier presentation.
Calories: 220.42kcal | Carbohydrates: 11.27g | Protein: 13.07g | Fat: 14.56g | Saturated Fat: 4.9g | Cholesterol: 213.11mg | Sodium: 161.69mg | Potassium: 523.28mg | Fiber: 0.82g | Sugar: 2.11g | Vitamin A: 10087.87IU | Vitamin C: 79.07mg | Calcium: 177.63mg | Iron: 2.38mg