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
BUTTERNUT SQUASH FRITTATA
- ½ Small ButterNut Squash
- ½ Chili Powder
- ¼ Tsp Smoked Paprika
- 1 Tbsp Olive Oil
- 2 Slices Bacon
- 1 Tbsp Ghee or Avocado Oil
- 3 Cup Freshly chopped Kale Leaves
- ¼ Cup Freshly Chopped Scallions + 1 Tbsp
- ¼ Tsp Crushed Red Pepper Flakes
- 1 Tbsp Avocado Mayo
- 8 Organic Cage Free eggs
- ¼ Tsp Garlic Powder
- Pink Himalayan sea salt and white pepper
- Preheat oven to 400° F.
- Peel and dice butterNut squash and toss with chili powder, paprika, pinch of Himalayan sea salt, and olive oil.
- Spread on a baking sheet lined with parchment paper and bake for 25-30 minutes or until squash is cooked through.
- Half way through the roasting the squash, add bacon slices to a sheet pan and transfer to oven until crisp.
- Remove squash and bacon from oven and set aside.
- Add ghee or your choice of fat to a cast-iron skillet.
- Stir in kale leaves and scallions, season with pink Himalayan sea salt and saute until kale softens.
- Remove from heat and stir in butternut squash (making sure all ingredients are evenly distributed in the skillet).
- Whisk 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 egg mixture evenly over veggies.
- Place skillet in preheated oven and bake for 12-15 minutes or until eggs are set and brown on the edges.
- Remove from oven, finish with bacon crumbles and remaining scallions.
- Serve immediately with avocado slices, hot sauce or harissa.