Description
A nutritious and delicious frittata made with butternut squash and kale, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup butternut squash, diced
- 2 cups kale, chopped
- 6 large eggs
- 1/2 cup milk
- 1/2 cup feta cheese, crumbled
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the butternut squash until tender.
- Add the chopped kale and cook until wilted.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Stir in the sautéed vegetables and feta cheese.
- Pour the mixture into a greased oven-safe skillet.
- Bake for 25-30 minutes or until the frittata is set and golden on top.
- Let it cool slightly before slicing and serving.
Notes
- Feel free to add other vegetables or herbs for extra flavor.
- This frittata can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 180mg
Keywords: Butternut Squash, Kale, Frittata, Healthy Breakfast