Description
A vibrant and nutritious frittata combining kale and butternut squash, perfect for any meal.
Ingredients
Scale
- 1 cup kale, chopped
- 1 cup butternut squash, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 6 large eggs
- 1/4 cup milk
- Salt and pepper to taste
- Olive oil, for sautéing
Instructions
- Preheat the oven to 375°F (190°C). Gather all ingredients and chop the vegetables.
- In a skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Add the diced butternut squash and cook until tender, approximately 5-7 minutes. Stir in the chopped kale and let it wilt down for about 2 minutes.
- In a bowl, whisk together the eggs and milk, seasoning with salt and pepper. Pour the egg mixture over the sautéed vegetables. Cook on the stove for a few minutes until the edges begin to set (about 3 minutes).
- Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is fully set in the middle. Allow to cool slightly for easier slicing before serving.
Notes
Customize with different vegetables or cheeses for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg