Butternut Squash and Kale Frittata

Butternut Squash and Kale Frittata

I have been making this Butternut Squash and Kale Frittata almost every week lately! It’s the easiest way to have eggs and veggies in the morning with literally no prep involved. I just cut a slice, heat and eat. 🙂 Lou and I will also have it for dinner on nights when we don’t want to cook. 

You really can’t go wrong with a frittata recipe! I love this butternut squash and kale combo with the goat cheese on top, but any mixture of veggies is fine! I tend to leave out any meat since there’s more than enough protein going on in there, but if you’re all about the organic sausage toss it in. 🙂



Butternut Squash and Kale FrittataButternut Squash and Kale Frittata Butternut Squash and Kale Frittata

Butternut Squash and Kale Frittata
  1. olive oil
  2. 2 cups of cubed butternut squash
  3. 1/2 red onion, chopped
  4. 1/2 yellow bell pepper
  5. 3 handfuls of raw chopped kale
  6. 8-10 eggs
  7. goat cheese
  8. sea salt & pepper
  1. Preheat the oven to 400 degrees.
  2. Toss the butternut squash in olive oil, sea salt and pepper and bake for about 30 minutes until fork tender.
  3. In a medium bowl, add all the cracked eggs with a dash of sea salt and pepper and whisk. Set aside.
  4. In a medium oven-safe skillet, add olive oil over medium heat.
  5. Add the onion and pepper and sauté until just tender.
  6. Add the kale and sauté until tender.
  7. Add the roasted butternut squash, a few dashes of sea salt and pepper and mix together.
  8. Pour the eggs into the pan and turn the heat to medium-low.
  9. Cook until the the top starts to set, but there is still some liquid on the top.
  10. Add the crumbled goat cheese to the top.
  11. Turn the broiler on high and place the skillet in the oven for a few minutes until the top is completely set and browned slightly.
  1. *depending on your pan size, you may want to start with 8 eggs and if there is room whisk two more and add them in.
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