Frittatas are not only a quick way to throw together any leftover ingredients and create a flavorful breakfast dish, but they are great for feeding large amounts of people.
If you’re not serving a large crowd, they make great meals for the rest of the week!
The combinations are endless when it comes to ingredients, but using butternut squash adds a little sweetness and fall flavor.
Frittatas are best prepared in a cast-iron skillet, as they cook quite evenly this way, but any oven-safe pan can be used as well.
Ingredients for Kale and Butternut Squash Frittata
- 1 butternut squash
- 2 tablespoons extra-virgin olive oil, divided
- 1 medium onion
- 4 large cloves garlic
- 2 cups chopped kale
- 6 large free-range eggs
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon oregano
- 10 cherry tomatoes, halved
- 1⁄3 cup Parmesan cheese
Instructions for Kale and Butternut Squash Frittata:
1- Preheat oven to 400°F. Cut the bulbous end off your butternut squash and set aside. You will be using the longer end to spiralize. Peel butternut squash until the top, tough surface is completely removed and then slice in half crosswise. Spiralize the half without seeds using a small-noodle blade.
2- In a small pan, heat 1 tablespoon olive oil on medium heat. Add squash, cover, and cook for about 5–7 minutes until squash is soft.
3- Dice onion and finely chop garlic. In a separate oven-safe, medium-sized pan or cast-iron skillet, heat remaining 1 tablespoon olive oil on medium-low heat. Add onions, garlic, and kale and cook for about 3–5 minutes until onions are translucent and kale is soft. While mixture is cooking, crack eggs in a bowl and whisk until frothy.
4- Once onions, garlic, and kale are ready, keep flame on and add paprika, cumin, and oregano, mixing in until evenly coated. Add squash and tomatoes, spreading evenly, and then pour eggs on top of mixture. Cook for 2–3 minutes until edges of eggs begin to set. Remove from heat and sprinkle on Parmesan cheese.
5- Transfer pan to the oven and cook for about 10 minutes or until eggs are no longer runny. Let cool for 5–10 minutes and then serve warm.