This simple recipe for Butternut Squash, Bacon, Kale, + Goat Cheese Frittata is an easy and flavorful egg dish using seasonal fall vegetables.
- 5 slices bacon, diced
- 1 shallot, sliced
- 4 cups (loosely packed) raw kale, hard stems removed
- 2 cups cooked and cubed butternut squash*
- 8 eggs
- 3/4 teaspoon salt
- black pepper to taste
- 4 oz goat cheese
- Preheat the oven to 400 degrees.
- Place the bacon in a cold, heavy bottomed, oven safe pan (cast iron is ideal), and bring up to medium heat. Render the bacon until it’s just beginning to crisp, abut 5 minutes. Add the shallot to the pan and cook for 2-3 minutes, until its translucent and just starting to brown. Add the kale to the pan with a splash of water, and toss it around for a few minutes, then throw a lid on the pan and let it steam for 2-3 minutes, or until tender. Remove the lid and add the cooked squash, then toss around until it’s warmed through.
- Crack the eggs into a medium bowl, add the salt and pepper, and whisk until thoroughly combined. Pour the eggs over the vegetables and use a rubber spatula to spread them out evenly. Crumble the goat cheese over the top, then place the pan in the oven for 10-15 minutes, until puffed up and golden on the outside. The inside should be totally set. If it’s still runny, place back in the oven for a few minutes more.
- Allow the frittata to rest for 5-10 minutes before slicing. Serve warm or at room temperature.
- *I used leftover roasted squash from the night before, but any hard winter squash, (such as kabocha, acorn, or delicata), pumpkin or sweet potatoes may be substituted. Simply dice and roast the squash in the oven for about 20 minutes, or until tender, before proceeding with the recipe.
- Serving Size: 6
Keywords: fritatta, butternut squash, brunch, goat cheese