Description
A delicious and nutritious frittata made with kale and butternut squash, perfect for any meal of the day.
Ingredients
Scale
- 1 cup butternut squash, diced
- 2 cups kale, chopped
- 6 large eggs
- 1/2 cup milk
- 1/2 cup feta cheese, crumbled
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and add the diced butternut squash. Cook until tender, about 5-7 minutes.
- Add the chopped kale to the skillet and cook until wilted.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Stir in the cooked butternut squash and kale mixture, along with the crumbled feta cheese.
- Pour the mixture into a greased oven-safe skillet.
- Bake in the preheated oven for 25-30 minutes, or until the frittata is set and lightly golden on top.
- Let cool for a few minutes before slicing and serving.
Notes
- Feel free to add other vegetables or proteins to customize your frittata.
- This dish can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 180mg