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.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 2 serving

Ingredients

  

• 6  Tablespoons olive oil
• 4 Garlic cloves, minced
• 1 Onion, diced
• 4 Cups (packed) chopped kale leaves
• 560  g Cooked and cubed butternut squash
• 20 Large eggs
• 245 g Yogurt, or dairy-free yogurt/coconut milk
• 220 g Goat cheese
• Salt and pepper

Instructions

 

• 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.
• Turn the top oven broiler on. Transfer the frittata to the oven (on a middle shelf) and continue cooking for another 8 to 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.

Notes

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.

 

Keyword butternut squash frittata, butternut squash frittata recipe, frittata recipe, kale and butternut squash frittata

Recommendations for Kale and Butternut Squash Frittata

1. Meal Prep Tip: This frittata is perfect for meal prep! Slice it into portions and store in the fridge for quick breakfasts or lunches throughout the week.
2. Dairy-Free Option: Swap goat cheese with a dairy-free alternative to make it fully dairy-free while maintaining its creamy texture.
3. Extra Protein: Add cooked chicken or turkey sausage for a protein boost that pairs well with the flavors.
4. Versatility: Replace kale with spinach or Swiss chard if preferred, and experiment with different cheeses like feta or cheddar.
5. Serving Suggestion: Serve warm with a side of mixed greens or avocado slices for a complete, nutrient-rich meal.