Frittatas are perfect for weekend breakfast! They’re hearty and make plenty of servings to feed a hungry group. Every frittata starts with an egg base for a blank canvas with endless flavor combinations! This Kale Frittata recipe with butternut squash is fall inspired and full of yummy nutrient dense ingredients.
What’s in it?!
For this Frittata I do a mixture of whole eggs and egg whites to keep things a lighter. A little bit of almond milk gives the eggs a fluffy texture. We like our breakfast potatoes crispy in this house. To make sure of this I slice them nice and thin with a mandolin at about ⅛”. Some chopped yellow onion and garlic add a great flavor and always play nice with potatoes. Of course you need some meat with potatoes to really make this dish hearty. Chicken Sausage is a great addition and helps keep things a bit healthier. I love the pre-cooked Amylu, they have a ton of flavor options, I went with Andouille but you can pick your favorite one!
Kale is one of the best options for greens, it’s so good for you and filling! It pairs nicely with the sweet butternut squash and both veggies pack plenty of nutrients. This Kale Frittata would not be complete without some cheese! Kerrygold Dubliner cheese is the perfect choice here. It’s similar to a cheddar with a sweet, nutty flavor. Seasonings are simple, salt, pepper and paprika is all you need!
How to:
Whisk the eggs, milk, salt, pepper and paprika together. Stir in the chicken sausage and cheese and set aside. In a medium oven proof skillet sauté the onion, garlic and olive oil until translucent, about 3 minutes. Add the potatoes, and butternut squash, cook about 12 minutes, stirring occasionally. Next add the kale and cook for another 2 minutes. Finally add the egg mixture to the skillet and bake in the oven at 375°F for about 25 minutes until eggs are set.
Tip:
Buy the butternut squash pre cut into cubes and pre chopped kale to make things easier!
Want to have weekday breakfast ready so the family can grab and go? Make this the night before, cut into individual servings and store in an airtight container in the refrigerator. It heats up great in the microwave! This is also a wonderful option for brinner!
This Kale Frittata is perfect for feeding the whole family on the weekends!
Ingredients
- 6 ounces Yukon gold potatoes, cut into 1/8" slices (I use a mandolin)
- 1/2 a small yellow onion, chopped
- 2 cloves fresh minced garlic
- 7 ounces butternut squash, cut into 1 inch cubes (I get pre cut)
- 1.5 ounces fresh chopped kale
- 8 whole eggs
- 150 grams egg whites (about 5 eggs)
- 1 cup Kerrygold Dubliner Cheese, shredded (you can use cheddar)
- 1/3 cup unsweetened original almond milk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon fresh ground black pepper
- 3 links pre-cooked chicken sausage, cut in 1/2" slices
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat oven to 375°F. In a large bowl whisk the eggs, milk, salt, pepper, paprika together. Stir in the chicken sausage and cheese and set aside.
- In a medium oven proof skillet sauté the onion, garlic and olive oil until translucent, about 3 minutes. Add the potatoes, and butternut squash to the skillet and cook about 12 minutes, stirring occasionally. Next add the kale and cook for another 2 minutes.
- Finally add the egg mixture to the skillet and bake in the oven for about 25 minutes until eggs are set.
Nutrition: Yield: 8 servings Amount Per Serving: Calories: 229 Total Fat: 13g, Saturated Fat: 5g, Cholesterol: 214mg, Sodium: 498mg, Total Carbohydrate: 9g, Fiber: 2g, Sugars: 2g, Protein: 16g
