butternut squash frittata

<p>The ultimate frittata with perfectly spiced and roasted butternut squash, crispy bacon and earthy kale leaves.</p>

Butternut Squash Frittata

½ Small ButterNut Squash

½ Chili Powder

¼ Tsp Smoked Paprika

Tbsp Olive Oil

Slices Bacon

Tbsp Ghee or Avocado Oil

shallot (finely diced)

Cups Freshly chopped Kale Leaves

salt and pepper

Tbsp Avocado Mayo

Organic Cage Free eggs

¼ Tsp Garlic Powder

Peel and dice the butternut squash and toss with chili powder, paprika, a pinch of Himalayan sea salt, and olive oil. Spread squash on a baking sheet lined with parchment paper and bake for 20 minutes or until squash is cooked through. Halfway through roasting the squash, add the bacon slices to the pan with the squash, return the pan to the oven to finish cooking the squash and the bacon.

Remove the squash and bacon from the oven, crumble the bacon and set aside

Add ghee or your choice of fat to a cast-iron skillet. Stir in the kale leaves and scallions, season with salt and pepper and saute until the kale softens. Remove the veggies from the heat and stir in the butternut squash.

Whisk the mayo in a mixing bowl until smooth, then whisk in eggs (room temperature) one at a time until well combined. Season with a pinch of salt and garlic powder. Pour the egg mixture evenly over the veggies and sprinkle the bacon bits over top.

Transfer the skillet into the preheated oven and bake for 12 minutes or until the eggs are set and brown on the edges. Remove from the oven and finish with fresh herbs

Serve with avocado slices, hot sauce or harissa.

I loved this recipe- so fun, easy, and delicious! My only problem was the egg kind of stuck to the bottom of the cast iron pan. Any tips? Thanks for this beautiful recipe

I love one pot meals especially when it’s my wok. Easy peasy and my family will love all the flavors. Great recipe. I can’t wait to make it for my family!

WOW! This came out so delicious! I do the same thing, taking inspiration from a recipe and then changing it up. I had some left over roasted sweet potatoes so I just carmelized onions, browned the turkey in a pan, added some other vegetables, red thai chili paste, and a bit of lemongrass (along with everything you put in the recipe) and it came out amazingly delicious! My fiance was shocked because I put it together rather quickly and it was so yummy :)

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.

Kale and Butternut Squash Frittata

olive oil

garlic

onion (diced)

(packed) chopped kale leaves

butternut squash

eggs

yogurt (or dairy-free yogurt/coconut milk)

goat cheese

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.

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&#x27;t browning too much. If it is, you can lower the rack in your oven.

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Top 2 butternut squash frittata recipes from across the web

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Butternut Squash Frittata

Kale and Butternut Squash Frittata

The most viewed butternut squash frittata recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine