Butternut Squash and Kale Frittata
Serve this delicious (and healthy!) breakfast meal for Easter.
Photo: Andrea Howe
Frittatas are traditionally Italian, but they've been lovingly adopted into many American kitchens because of their ease of preparation and nearly endless flavor possibilities. I often make one for dinner, when I want to feed the family something substantial that doesn't take a lot of work, and then save leftovers for a lovely breakfast or brunch dish.
Photo: Andrea Howe
Because of its mix of winter and spring ingredients (butternut squash from winter and kale from spring), it's the perfect dish to bridge the gap between the two seasons. I think it would make the perfect Easter brunch dish. Serve it in the pan right out of the oven for a more casual brunch, or slide it out of the pan and present it on a nice platter if you're traveling or hosting a more formal affair. Either way, you can't go wrong with this dish.
Photo: Andrea Howe
Frittata Ingredients
10 eggs
2 heaping cups of kale, torn into 1-2 inch pieces
1 10-ounce package frozen butternut squash
1/2 cup onions or 1 shallot, diced
1 tablespoon fresh thyme, chopped
1/4 cup cooked turkey bacon, chopped
1/2 cup fresh shredded parmesan cheese
1-2 tablespoon cooking oil, (I prefer coconut oil or clarified butter, but EVOO works well, too.)
Salt and pepper to taste
Directions
Preheat the oven to 350 degrees F.
Whisk your eggs with a splash of water, then add in your parmesan cheese. Set eggs aside.
Heat a large nonstick, oven-proof pan on medium heat and add your oil.
Toss in your onions and cook till translucent, about 5 minutes.
Add your squash, season with salt and pepper, and cook for an additional 5 minutes, stirring occasionally.
If you're using bacon, add it in along with the kale, and cook for 3 to 5 minutes, just till the kale starts to slightly wilt, stirring occasionally.
Pour the eggs and cheese mixture over the squash and kale, stirring the ingredients around so that the pan and ingredients are covered with the egg mixture but slightly peeking through.
Sprinkle in thyme (sage would be nice as well).
Cook for 2 to 3 minutes to set the bottom of the eggs, then place the whole pan in the oven.
Cook the frittata for 10 to 15 minutes, depending on your oven.
Check the frittata after 10 minutes of cooking, and if the top seems set, it's ready. If the eggs are still runny and slide around a bit, cook for another 2 to 3 minutes.
Be sure to use a pot holder when removing pan from the oven. Serve immediately straight out of the pan or slide out and serve on a platter.
