Fontina, Squash and Kale Frittata
How To Roast Squash:
Halve a 2lb. butternut squash; discard seeds. Rub w/ olive oil, salt & pepper. Roast on a baking sheet, cut side down, at 350° until tender, 35 min.
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Ingredients
- 1.5 T Olive Oil
- 1 small onion, thinly sliced
- 3 c kale, stemmed & chopped
- 1.5 c roasted butternut squash, cubed
- 10 lg eggs
- 2 T water
- 1/2 c Fontina, cubed
- salt & pepper
Details
Preparation
Step 1
1. Preheat oven to 350°.
2. In a 10" ovenproof skillet, heat olive oil over med heat.
3. Add onion & cook until soft, 3 min.
4. Add kale, season w/salt, & cook, stirring, until wilted, 3 min.
5. Gently stir in the squash.
6. In a bowl, beat the eggs w/the water.
7. Season w/salt & pepper.
8. Pour eggs into skillet, tilting to distribute.
9. Sprinkle w/Fontina & cook until eggs start to set, 1-2 min.
10. Bake until just set, 18-20 min.
11. Serve warm or at room temperature.
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