Butternut Squash Frittata

A savory and satisfying frittata loaded with roasted butternut squash, kale, and caramelized onions. This dish offers a delightful balance of sweet and savory flavors, ideal for a winter breakfast that keeps you full and energized.

Ingredients:

• 2 cups roasted butternut squash cubes
• 6 large eggs
• 1 cup chopped kale (stems removed)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

• Preheat your oven to 375°F (190°C).
• In an oven-safe skillet, heat olive oil over medium heat and sauté the onions until soft and slightly caramelized. Add garlic and kale; cook until the kale wilts.
• Stir in the roasted butternut squash.
• In a bowl, whisk together eggs, Parmesan, salt, and pepper. Pour the egg mixture evenly over the vegetables.
• Cook on the stovetop for 3–4 minutes until the edges begin to set, then transfer to the oven.
• Bake for 12–15 minutes until the frittata is fully set. Slice and serve warm.

Suggested Pairing:

Pair your Butternut Squash Frittata with a side of mixed greens dressed in a light vinaigrette and a cup of freshly brewed coffee.