Kale and butternut squash frittata is a delicious and healthy dish that is perfect for breakfast, brunch, or even a light dinner. Frittata is an Italian dish that is similar to an omelet, but instead of folding the eggs over the filling, the filling is mixed with the eggs and then baked in the oven. This recipe combines the earthy flavor of kale and the sweetness of butternut squash with the richness of eggs and cheese.
It's a great way to get some vegetables into your diet while still enjoying a tasty and filling meal. This frittata recipe is also easy to make and can be customized to your liking by adding your favorite vegetables, herbs, or spices. So, let's get started and learn how to make this delicious kale and butternut squash frittata.
Two of the most prominent veggies in this dish are butternut squash and kale. The best vegetables for the colder months of the year. Along with onions, garlic, eggs, yogurt, and goat cheese, they make a delicious morning dish. You can serve this as the main event at breakfast, or save it for a solo evening dinner.
TIPS ON MAKING THE PERFECT FRITTATA
- Keep in mind the proportion of eggs to milk. The standard ratio of dairy to eggs in a frittata is ½ cup dairy to every 8-10 eggs. You can achieve the desired fluffy texture by maintaining a ratio close to this.
- Instead of low-fat milk, use whole milk. Dairy is optional but highly recommended because of the creaminess it brings to the egg mixture. To remedy this, simply add a dollop of cream, half-and-half, or yogurt.
- Start by preparing the vegetables. Be sure to sauté the vegetables until they are soft and seasoned before adding the beaten eggs.
- Avoid overbaking. When there are only five minutes left on the clock, check on your frittata to make sure it has puffed up, the edges are crisp, and the middle jiggles just a bit when shaken.
- The cheese is on your side. In particular, goat cheese enhances the dish's silky smoothness. Alternatives to goat cheese that work well in frittatas include cheddar, gruyere, and parmesan.
INGREDIENTS IN THIS BUTTERNUT SQUASH FRITTATA
You just need a few basic pantry items to make this delicious butternut squash frittata. What you'll need is listed below.
- Roasted Butternut Squash (cubed)
- Goat Cheese
- Salt & Pepper
Crispy bacon, sausage, and sliced red pepper are all great additions to a frittata. You may make it more springlike by adding extra greens as I do in my frittata with smoked salmon, scallions, and a plethora of herbs.
HOW TO MAKE THIS KALE AND BUTTERNUT SQUASH FRITTATA
- In a skillet, cook the onion and garlic for one minute over medium heat.
- Throw in some greens and turn the heat down to medium-low. To get it soft and wilted, stir it for three to four minutes.
- Season the eggs and yogurt with salt and pepper, then whisk them together in a large bowl.
- Reduce the heat to low and add the butternut squash cubes to the pan. Mix in the garlic, onions, and kale.
- Sprinkle some goat cheese on top of the egg mixture before adding it to the skillet. Wait 8–10 minutes, or until the edges begin to brown nicely.
- Put the frittata on a baking sheet and broil it in the oven. Keep cooking for another 8-10 minutes, keeping an eye on the dish to make sure the top doesn't burn. If so, move the oven rack lower.
- Slice the frittata and serve it hot or warm.
Pre-cook the butternut squash: To make sure that the butternut squash cooks evenly and thoroughly, you can pre-cook it before adding it to the frittata. You can either roast it in the oven or cook it on the stovetop until it is tender and slightly caramelized.
Use a non-stick skillet: A non-stick skillet will make it easier to flip the frittata and prevent it from sticking to the pan. If you don't have a non-stick skillet, make sure to generously grease the pan with cooking spray or butter before adding the egg mixture.
Don't overcook the kale: Kale can become bitter and tough if it is overcooked, so be careful not to sauté it for too long before adding it to the egg mixture. A minute or two in the pan is enough to wilt it slightly and remove any excess water.
Add cheese for extra flavor: Cheese is a great addition to any frittata, and it pairs especially well with the sweetness of the butternut squash and the earthiness of the kale. Try adding some shredded cheddar, feta, or parmesan to the egg mixture before cooking.
KALE AND BUTTERNUT SQUASH FRITTATA
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- ½ onion, diced
- 2 cups (packed) chopped kale leaves
- 2 cups cooked and cubed butternut squash
- 10 large eggs
- ½ cup yogurt, or dairy-free yogurt/coconut milk
- 4 ounces goat cheese
- salt and pepper
- 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.
- Turn the top oven broiler on. Transfer the frittata to the oven (on a middle shelf) and continue cooking for another 8 to 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.
- Remove the frittata from the oven, slice and serve.
- If your goat cheese sinks through the egg mixture, let the eggs set for a couple of minutes first. Then, when you place the goat cheese on top it should stay visible, making for a prettier presentation.