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Fontina, Squash and Kale Frittata

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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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