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Kale and Butternut Squash Frittata

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Author: Hello Ani
A easy one-pan frittata that is delicious warm or cold. Makes a perfect breakfast, brunch , or dinner meal.
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Ingredients

  • 3 tablespoon olive oil
  • 1 garlic clove (minced)
  • ½ red onion (diced)
  • 1 cup mushrooms (sliced)
  • 2 cups kale (chopped)
  • 2 cups butternut squash (roasted and cubed - about half of squash)
  • 8 large eggs
  • ⅓ cup sour cream, or milk
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
  • ¼ teaspoon nutmeg
  • 1 teaspoon fresh or dried oregano
  • ¾ cup cheddar cheese (grated)

Instructions

  • Preheat Oven to 350 °F (180 °C)
    1. In a large bowl, combine eggs, sour cream, salt, pepper, nutmeg, and oregano. Set aside.
    2. Heat olive oil in a cast iron skillet over medium high heat. Add onions and garlic and saute one minute. Add the mushrooms and saute for 2 minutes, then add the kale. Reduce the heat to medium/low and cook about 3 minutes, or until the kale has become soft and wilted.
    3. Add the squash to the pan. Season with a little salt, the stir lightly.
    4. Pour the egg mixture into the skillet and sprinkle the cheddar cheese on top. Cook until the eggs start to set, about 3 to 4 minutes.
    5. Transfer the frittata to the oven (middle shelf), and continue to cook for another 8 -10 minutes until the top is set and cheese has melted.
    7. Remove the frittata from the oven, slice and serve.

Nutrition

Calories: 201kcal | Carbohydrates: 8g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 180mg | Sodium: 508mg | Potassium: 338mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5797IU | Vitamin C: 28mg | Calcium: 155mg | Iron: 1mg
COURSE: Breakfast
CUISINE: American
KEYWORD: butternut squash frittata, butternut squash frittata recipe, frittata recipe, kale and butternut squash frittata
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