Kale Frittata with Feta, Ham and Butternut Squash
Elevate your next brunch menu with a Kale Frittata with Feta, Ham and Butternut Squash. Made with nutrient-packed kale, tangy feta, roasted squash and ham baked into a fluffy egg base, this hearty and satisfying breakfast will keep you full all morning.
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Ingredients
- 6 eggs
- ¾ cup cooked ham, cubed
- ¾ cup roasted butternut squash, cubed (see note)
- ½ cup feta cheese, crumbled
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 2 cups chopped kale, packed
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, beat the eggs. Add the ham, squash, feta, salt and pepper and stir to combine. Set aside.
- In an oven-safe skillet, melt the butter over medium heat. Add the kale and saute for about 4 minutes.
- Pour the egg mixture over the kale and continue cooking over medium heat for about 5 minutes. Transfer skillet to oven to finish cooking frittata for 12 to 15 minutes, or until eggs are no longer runny. Slice and serve warm.
Note: To roast squash, preheat oven to 350 degrees. Slice squash in half lengthwise and scoop out seeds. Place on a baking sheet flesh-side up and roast for about 1 ½ hours until soft. Allow to cool, then peel off skin and dice into cubes. Squash can be roasted in advance and stored in the fridge to save time.
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