Name: Baked Frittata with Butternut Squash, Kale & Sage
Prep time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 2 cups diced butternut squash (3/4-inch; 10 oz.); 1 shallot, minced; 4 cups thinly sliced stemmed kale, preferably lacinato; 1 tablespoon water; 8 large eggs; 3 large fresh sage leaves, minced, plus extra for serving; 0.25 teaspoon salt; 0.25 teaspoon ground pepper; 0.25 cup crumbled goat cheese; 6 slices whole-wheat bread, toasted

Baked Frittata with Butternut Squash, Kale & Sage

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This easy frittata recipe is full of fall flavors, thanks to creamy butternut squash, plenty of fresh sage, and earthy lacinato kale.

Sara Haas, RDN

Updated on August 10, 2020

Baked Frittata with Butternut Squash, Kale & Sage

Prep Time:

25 mins

Additional Time:

10 mins

Total Time:

35 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Diabetes Appropriate Heart Healthy Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

1 tablespoon olive oil
2 cups diced butternut squash (3/4-inch; 10 oz.)
1 shallot, minced
4 cups thinly sliced stemmed kale, preferably lacinato
1 tablespoon water
8 large eggs
3 large fresh sage leaves, minced, plus extra for serving
¼ teaspoon salt
¼ teaspoon ground pepper
¼ cup crumbled goat cheese
6 slices whole-wheat bread, toasted

Directions

Preheat oven to 400 degrees F.
Heat oil in a medium nonstick ovenproof or cast-iron skillet over medium-high heat. Add squash and cook, stirring occasionally, until just fork-tender, about 10 minutes. Add shallot; cook for 1 minute. Stir in kale by the handful. Add water; cover and reduce heat to medium-low. Cook until the kale is tender, about 5 minutes. Remove from heat; spread the mixture evenly in the pan.
Whisk eggs, sage, salt, and pepper in a large bowl. Pour the egg mixture over the squash and kale in the pan. Sprinkle evenly with cheese. Bake until set in the center, 8 to 12 minutes.
Holding the pan over a cutting board and using a large spatula, lift and slide the frittata out of the pan and onto the cutting board. Cut into wedges and sprinkle with sage. Serve with toasts.

Tips

To make ahead: Prepare squash and kale (Step 2) and refrigerate for up to 1 day.

Nutrition Facts (per serving)

279	Calories
11g	Fat
30g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 wedge (1/6 of frittata) + 1 piece toast
Calories 279
% Daily Value *
Total Carbohydrate 30g	11%
Dietary Fiber 6g	21%
Total Sugars 5g
Protein 11g	22%
Total Fat 11g	14%
Saturated Fat 3g	15%
Cholesterol 252mg	84%
Sodium 331mg	14%
Potassium 410mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.