Roasted Butternut Squash & Kale Frittata

Yield: Serves 4

This seasonal frittata brings all the cozy winter flavors together in one skillet. A high protein dish that is satiating and festive with minimal ingredients to save you time.

Ingredients

• 9 eggs
• 1/3 cup plain whole milk yogurt (or sub ¼ cup whole milk or plain nut milk)
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 cups chopped kale, stems removed
• 2 garlic cloves, minced
• 1 heaping cup leftover Roasted Butternut Squash (see recipe below)
• 1/3 cup crumbled feta

Pro Tip: Enameled cast-iron works great or well-seasoned cast-iron or any non-stick oven-safe skillet. If you don’t have a 12-inch, use a 10-inch skillet and reduce the eggs to 8.

Instructions

1. Preheat the oven to 400° F.
2. In a large bowl, whisk the eggs, yogurt (or milk), salt and pepper.
3. Heat the oil in a 12-inch oven-safe skillet* over medium-high heat. Add the kale, garlic and a sprinkle of salt and sauté, stirring occasionally, for 1 minute, or just until wilted. Add the squash and toss with the kale just until heated. Spread out the veggies to evenly cover the bottom of the skillet.
4. Turn off the heat. Pour the egg mixture over the veggies and give the skillet a shake to distribute. Sprinkle the feta on top.
5. Bake in the center of the oven for 15 to 20 minutes, or until the eggs are set and the top is golden. Slice and serve.

Roasted Butternut Squash

Serve as a side dish with dinner, toss into pasta or add to a hearty winter salad. Use the leftovers to make the above brunch frittata.

Ingredients

• 1 large (about 3-pounds) butternut squash, peeled and seeded and cut into 1/2-inch cubes
• 2 to 3 tablespoons olive oil
• ½ teaspoon fine sea salt
• smoked paprika
• garlic powder

Pro Tip: To make it easier to peel and cut, pop the whole squash in the oven while the oven pre-heats (for about 15 minutes).

Instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Place the chopped butternut on the baking sheet. Drizzle with the oil and sprinkle with the salt, smoked paprika, and garlic powder. Toss to combine and spread out on the baking sheet.
3. Roast in the center of the oven for 15 minutes. Use a spatula to flip the squash pieces and return to the oven for 15 to 20 minutes, or until tender and caramelized (browning on the edges).
4. Storage: airtight container in the fridge for up to 4 days