Kale and Butternut Squash Frittata

Ingredients

• 3 tablespoons olive oil
• 2 garlic cloves (minced)
• 1/2 onion (diced)
• 2 cups (packed) chopped kale leaves
• 2 cups cooked and cubed butternut squash
• 10 large eggs
• 1/2 cup yogurt (or dairy-free yogurt/coconut milk)
• 4 ounces goat cheese
• salt and pepper

Steps

1. 1

   Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the garlic and onion and saute one minute.

2. 2

   Add the kale, reduce the heat to medium-low and stir for another 3-4 minutes, or until the kale has become soft and wilted.

3. 3

   While the kale is wilting, add the eggs and yogurt to a large mixing bowl and whisk until creamy. Season the egg mixture with salt and pepper.

4. 4

   Reduce the heat to low, add the cubed butternut squash to the pan and stir with the kale and onions.

5. 5

   Pour the egg mixture into the skillet and sprinkle the goat cheese on top. Cook for 8-10 minutes, or until the sides are just starting to set.

6. 6

   Turn the top oven broiler on. Transfer the frittata to the oven (on a middle shelf) and continue cooking for another 8 to 10 minutes, checking every few minutes to ensure the top isn't browning too much. If it is, you can lower the rack in your oven.

7. 7

   Remove the frittata from the oven, slice and serve.