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.