Honeynut Squash, Baby Kale and Goat Cheese Frittata
Heather HartmanShare
Frittatas are one of my go to meals throughout the year. They are easy to make, healthy, and a great fridge raid. Mix any cooked or raw veggies, greens, herbs, and maybe some cheese to whisked eggs and cream, cook on your stovetop for a couple of minutes, then finish in the oven. You can eat the frittata hot, room temp, or cold. SO easy, and a perfect meal to make a big batch of in the beginning of the week. Did I mention they freeze well?
This is a great winter frittata using honeynut squash. If you can't find honeynut squash, swap for butternut squash or even sweet potatoes.
Honeynut Squash, Baby Kale and Goat Cheese Frittata
Rated 5.0 stars by 1 users
Category
Eggs, Lunch, Breakfast, Dinner
Servings
4
INGREDIENTS
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12 each large eggs
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1 tablespoon Dijon mustard
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2 teaspoon Apple cider vinegar
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1/3 cup goat milk (non dairy milk or cream also works)
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olive oil
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1 cup yellow onion, diced
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salt / pepper
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2 cup honeynut squash, butternut squash or sweet potato, cubed and steamed
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10 ounces baby kale
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6 ounces goat cheese crumbles
METHOD
- Preheat oven to 425F. Beat egg, dijon, ACV, and goat milk in a large bowl until thoroughly combined. Set aside.
- Heat a 12" cast iron over medium heat for eight minutes. Add a little olive oil, then onion, s/p and saute until softened, about 5 minutes. Mix in steamed squash and baby kale and cook until baby kale has wilted.
- Pour in the egg mixture. I like to scrape the bottom and sides of the cast iron with a spatula until the egg begins to slightly set around the edges and middle, about two minutes.
- Working quickly, make sure the veggies are evenly distributed, top with goat cheese, then transfer to the top rack of the oven. Bake for 10-15 minutes, or until the frittata is barely set in the center.
- Use a small offset spatula around the edge to loosen the frittata. Let cool for five minutes then serve! This is great warm, at room temp or cold!