Step 1

Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the garlic and onion and saute one minute.

Step 2

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.

Step 3

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.

Step 4

Reduce the heat to low, add the cubed butternut squash to the pan and stir with the kale and onions.

Step 5

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.

Step 6

Transfer the frittata to the oven (on a middle shelf) and turn the top broiler on. Continue cooking for another 8-10 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.

Step 7

Remove the frittata from the oven, slice and serve.