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
The ultimate frittata with perfectly spiced and roasted butternut squash, crispy bacon and earthy kale leaves.
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
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.
Leftovers are perfect for meal prepping and can be kept in the fridge for 2-3 days.