Baked Frittata with Butternut Squash, Kale & Sage

Prep Time: 25 mins

Additional Time: 10 mins

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

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.

 Serving Size 1 wedge (1/6 of frittata) + 1 piece toast

Nutrition facts: total carbohydrate 30g / dietary fiber 6g / total sugars 5g / protein 11g / total fat 11g / saturated fat 3g  / cholesterol 252mg / sodium 331mg / potassium 410mg / potassium 639mg