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.

Fontina, Squash and Kale Frittata
Fontina, Squash and Kale Frittata

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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