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.
Ingrédients
- 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.
