KALE AND BUTTERNUT SQUASH FRITTATA

An easy one-pan kale and butternut squash frittata that is delicious warm or cold. With caramelized onions, mushrooms, kale, and butternut squash topped with melted cheese. Makes a perfect breakfast, brunch, or dinner meal.

I love a warm, savory frittata with lots of sautéed veggies and herbs. It is such a versatile recipe and can be changed up easily with whatever you have on hand. I sometimes add crispy bacon and cherry tomatoes.

How to Make Butternut Squash Fritatta

In this recipe, I've used seasonal fall vegetables like butternut squash, kale, mushrooms, onions, and garlic. I pre-roasted the butternut squash in the oven. Then I quickly sautéed the other veggies in an oven-proof cast iron skillet. Pour the egg filling over and top it with cheese. Bake for 10 minutes in the oven til the egg has set and the cheese is nice and gooey. This delicious breakfast frittata comes together so quickly and easily. Perfect for easy weekend breakfast crowds, or for a quick weeknight meal. I serve it with salsa and fresh baked sourdough bread. For dinner (it reheats beautifully), it is delicious with a side of salad.

TIPS ON HOW TO MAKE THE PERFECT FRITTATA

• Quick sauté vegetables: You want your vegetables to be tender but still have a bite. Remember it still will cook in the oven.
• Egg-to-dairy ratio: For that perfect fluffy texture I recommend using ⅓ cup of dairy with 8 eggs, or ½ cup of dairy with 10 eggs.
• Add lots of cheese: Adding a great melting cheese like cheddar, gruyere, or parmesan will add the perfect texture and flavor to your frittata.
• Don't over-bake: Check your frittata after 7 to 8 minutes making sure the center is slightly puffed, and the edges are slightly crispy. The center should not be jiggly.

Other Savory Breakfast Ideas

MEXICAN BREAKFAST SKILLET

MEDITERRANEAN QUICHE

Enjoyed my work? If you have a moment to spare, your feedback would mean the world to me! Feel free to share your thoughts in the comments below and consider leaving a 5-star rating if you liked this recipe." Don't forget to stay connected by following me on YouTube, Instagram, Facebook, and Pinterest

Recipe

Kale and Butternut Squash Frittata

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes 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.

Pin Recipe Print Recipe

US Customary - Metric

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

DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram and/ or Facebook. Tag @helloani.blog and hashtag it #helloani. I'd love to see your creations!

GRÜNKOHL KÜRBIS FRITTATA

(Rezept in German)

• 3 EL Oliven Öl
• 1 kleine Knoblauch Zehe
• ½ kleine rote Zwiebel
• 100 g Stein Pilze
• 135 g Grünkohl ( geschnitten)
• 280 g kürbis (geröstet und in Würfel geschnitten)
• 8 Eier
• 75 g saure sahne, schmand, oder milch
• 1 TL Salz
• ¼ Tl Muskat Nuss (gerieben)
• ¼ TL Pfeffer
• 1 TL freshen oder getrockneten Oregano
• 85 g käse (gerieben)

Oven 180 grad celcius

1. Backe den Kürbis im oven ca 20 minuten, oder bis bissweich.
2. In einer großen Schüssel mische die Eier mit den Gewürzen und schmand. Stelle beiseite.
3. In einer oven sicheren Pfanne, sautiere Knoblauch und Zwiebel für 1 minute. Füge die Pilze hinzu und brate sie 2 Minuten. Dann füge den Grünkohl und die Kürbis stücke hinzu. Würze es mit ein bisschen salz, rühre es um, und lass es noch 2 minuten braten.

4. Fügt die gewürzte Eier Mischung hinzu, lasse es auf mittlerer/ kleine Hitze kochen bis die Seiten sich ansetzen, ca 4 minute. streue den geriebenen Käse darüber.

5. Stelle die pfanne in den vorgeheizten oven (mittlere schiene), und backe es für weitere 8 - 10 minuten, bis die mitte schön fluffig ist und der käse geschmolzen.

6. Serviere es warm oder kalt. Lecker mit knusprigen Brot für ein herzhaftes frühstück mit bacon, oder aufgewärmt den nächsten tag mit einer Seite salat.