Baked Frittata with Butternut Squash, Kale & Sage
This easy frittata recipe is full of fall flavors, thanks to creamy butternut squash, plenty of fresh sage, and earthy lacinato kale.
Ingredients
- 1 tablespoon olive oil
- 2 cups diced butternut squash (3/4-inch; 10 oz.)
- 1 shallot minced
- 4 cups thinly sliced stemmed kale preferably lacinato
- 1 tablespoon water
- 8 large eggs
- 3 large fresh sage leaves minced, plus extra for serving
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup crumbled goat cheese
- 6 slices whole-wheat bread toasted
Instructions
- Preheat oven to 400 degrees F.
- Heat oil in a medium nonstick ovenproof or cast-iron skillet over medium-high heat. Add squash and cook, stirring occasionally, until just fork-tender, about 10 minutes. Add shallot; cook for 1 minute. Stir in kale by the handful. Add water; cover and reduce heat to medium-low. Cook until the kale is tender, about 5 minutes. Remove from heat; spread the mixture evenly in the pan.
- Whisk eggs, sage, salt, and pepper in a large bowl. Pour the egg mixture over the squash and kale in the pan. Sprinkle evenly with cheese. Bake until set in the center, 8 to 12 minutes.
- Holding the pan over a cutting board and using a large spatula, lift and slide the frittata out of the pan and onto the cutting board. Cut into wedges and sprinkle with sage. Serve with toasts.
Notes
To make ahead: Prepare squash and kale (Step 2) and refrigerate for up to 1 day.