Butternut Squash Frittata

This butternut squash frittata can make a hearty and easy meal. The butternut squash adds a hint of sweetness to pair with the salty egg and cheese combo.

Butternut Squash Frittata:

3 eggs
Half of a roasted butternut squash, pureed
1/2 of a medium onion
3 cloves of garlic
2 tbsp butter
Handful Kale (optional)
Handful Spinach
1/3 cup shredded cheese (where to buy organic non-GMO cheese)

Equipment- 8-inch cast iron skillet. The 8-inch skillet is the little one, if you use a standard 12-inch skillet, double the recipe.

1. Turn the oven to 400°. To roast the butternut squash, cut it in half lengthwise. Spread some butter or oil over the flesh and sprinkle with salt and pepper. Place on a baking sheet with the flesh facing up and roast for about 25 minutes. The flesh should be soft.

2. In the skillet melt the butter on medium-high heat. Cook the chopped onions and garlic until onions are almost see-through. Add spinach and chopped kale and cook until slightly wilted. Turn to medium-low heat.

3. In a bowl scramble the eggs and add salt and pepper. Scoop the cooled butternut squash flesh from 1 half into the bowl and whisk together with the eggs, then transfer to the skillet and mix together.

4. Let the frittata cook for a few minutes on the stovetop until the sides begin to harden. Then, sprinkle the cheese on top and put the skillet in the oven at 400° until the top is cooked through, about 10-15 minutes.

This post was included in Slightly Indulgent Tuesday.

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