Prep
10minCook
30minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 3 tablespoons olive oil | |
| 2 garlic cloves, minced | |
| 1/2 onion, diced | |
| 2 cups (packed) chopped kale leaves | |
| 2 cups cooked and cubed butternut squash | |
| 10 large eggs | |
| 1/2 cup yogurt, or dairy-free yogurt/coconut milk | |
| 4 ounces goat cheese | |
| salt and pepper |
| 1. | Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the garlic and onion and saute one minute. |
| 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. |
| 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. |
| 4. | Reduce the heat to low, add the cubed butternut squash to the pan and stir with the kale and onions. |
| 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. |
| 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. |
| 7. | Remove the frittata from the oven, slice and serve. |
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