Butternut Squash and Kale Frittata

I was tasked with hosting a brunch this past weekend, and wanted a simple, unique, and tasty dish that could serve 6-8 hungry guests.  This recipe was an absolute hit! It pairs well with fresh fruit, roasted potatoes, and mimosas (obviously).  


  • 8-10 eggs
  • ½ cup water, soy milk (plain), or dairy milk
  • 2 cloves garlic (diced small)
  • ¾ cup goat cheese or shredded parmesan
  • 3/4 cup kale (chopped)
  • 1 tbsp. extra-virgin olive oil
  • 1/2 large butternut squash, peeled and chopped into small cubes (1/3 inch)
  • ¾ cup chopped red onion
  • 1/2 teaspoon salt
  • Ground black pepper
  • Favorite savory seasoning (Chili, Chinese 5 spice, and/or cinnamon)


  1. Preheat the oven to 425 degrees F. In a large bowl, heavily whisk together the eggs, milk, garlic, salt and ground black pepper. Then add half the cheese and whisk again.
  2. In a 10-inch cast-iron pan (cast iron works best, but you can use an oven safe pan too), warm 1 tablespoon olive oil over medium heat. Add diced onion and sauté for 5 minutes on medium heat.   Add the squash, dash of salt, seasoning of choice, and cook squash until tender (about 8-10 minutes).  Add the kale to the pan and cook for another 3-4 minutes until soft. 
  3. Turn the heat off, and ensure the squash and kale are layered evenly at the bottom of the skillet (or transfer to baking pan if not using cast iron skillet).  Whisk the egg mixture again and pour it into the pan. Sprinkle the frittata with the remaining cheese. Put the pan in the oven and bake until you can jiggle the pan and see that the middle is just barely set, about 14 to 17 minutes.
  4. Once the frittata is done, sprinkle with cheese, and top with seasoning and a dash of salt and pepper to taste.  Let the frittata rest a few minutes before slicing it into 6 large or 8 smaller wedges. Enjoy!!