Ah the frittata, sounds so intimidating and fancy right? Frittatas are not only easy, they are incredibly versatile. I always enjoy whipping up a frittata at the end of the week with all the leftover vegetables and meats left in the fridge.
However, today we are taking things up a notch by using spiced butternut squash and lots of greens and making a frittata suitable for any day or time of year.
I haven’t always been on good terms with butternut squash. We had to work on our relationship a bit. I remember having a terrible butternut squash dish as a kid and let’s just say I never gave it a fair chance after that. However, as an adult, my grandmother taught me how to make her butternut squash soup and my love affair with squash began.
Now, you don’t need to go through the trouble of using a whole squash (especially the peeling and cutting). I do enjoy that process, but for my peeps who don’t, you can find pre-diced squash in your local grocery store.
The first time I tested this recipe I had sautéed the squash on the stove and it just didn’t turn out the way I wanted it to. By roasting the squash, the depth of flavor is just so much better. The squash ends up perfectly tender and fluffy. It pairs very well with eggs and lightly sautéed greens.
So whether you are vegetarian, a Whole30er, paleo or just looking for a healthier breakfast idea, you and your family will love this recipe. So give it try, put your own spin on it and let me know what you think.
Butternut Squash Frittata
PALEO II GLUTEN-FREE II WHOLE30
Prep Time:
Yield:
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PinDescription
The ultimate frittata with perfectly spiced and roasted butternut squash, crispy bacon and earthy kale leaves.
Ingredients
½ Small ButterNut Squash
½ Chili Powder
¼ Tsp Smoked Paprika
1 Tbsp Olive Oil
2 Slices Bacon
1 Tbsp Ghee or Avocado Oil
1 shallot (finely diced)
2 Cups Freshly chopped Kale Leaves
salt and pepper
1 Tbsp Avocado Mayo
8 Organic Cage Free eggs
¼ Tsp Garlic Powder
Instructions
Preheat oven to 400° F.
Peel and dice the butternut squash and toss with chili powder, paprika, a pinch of Himalayan sea salt, and olive oil. Spread squash on a baking sheet lined with parchment paper and bake for 20 minutes or until squash is cooked through. Halfway through roasting the squash, add the bacon slices to the pan with the squash, return the pan to the oven to finish cooking the squash and the bacon.
Remove the squash and bacon from the oven, crumble the bacon and set aside
Add ghee or your choice of fat to a cast-iron skillet. Stir in the kale leaves and scallions, season with salt and pepper and saute until the kale softens. Remove the veggies from the heat and stir in the butternut squash.
Whisk the mayo in a mixing bowl until smooth, then whisk in eggs (room temperature) one at a time until well combined. Season with a pinch of salt and garlic powder. Pour the egg mixture evenly over the veggies and sprinkle the bacon bits over top.
Transfer the skillet into the preheated oven and bake for 12 minutes or until the eggs are set and brown on the edges. Remove from the oven and finish with fresh herbs
Serve with avocado slices, hot sauce or harissa.
Notes
Leftovers are perfect for meal prepping and can be kept in the fridge for 2-3 days.
I loved this recipe- so fun, easy, and delicious! My only problem was the egg kind of stuck to the bottom of the cast iron pan. Any tips? Thanks for this beautiful recipe
★★★★★
Hey beautiful! So glad you loved this recipe! It is a delicious one. If you are having problems with thr egg sticking it could mean a few things: your castrion isn’t seasoned properly, you didn’t have enough fat (oil)…etc.
I would suggest before you add the egg mixture to the squash and kale, add a little more ghee or whatever fat you’re using to the pan and then add the eggs. When the frittata is done, let it rest for a little before cutting into it. Letting it cool a little, the eggs will pull away from the pan by itself (think like you’re removing a cake from a pan).
If none of those work, then I would suggest sautéing the kale and onions in a different pan. Then oil your cast iron and preheat it in the oven (at 415 degrees F for about 5-10 mins) before adding the kale mixture and eggs to the pan and baking. Please let me know if any of those help. Or you may need to season your cast iron again.
Now that you mention it, I think it might’ve needed more seasoning. I had just purchased the cast iron pan a few days prior to making this dish. Next time I make this recipe I will be sure give my cast iron pan a little more TLC. Thanks for the helpful tips!! Keep the delicious recipes coming!
YAY! you’re so welcome doll. Thank you for being a part of the family.
I do t have a skillet but I have a quiche Pyrex dish. Will this be ok?
Thanks
That will work. Just rub the dish with a little ghee or whatever fat you are using to make sure it doesnt stick.