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Butternut squash frittata Recipe

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This recipe for Butternut squash frittata is from Donna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

2 tablespoons olive oil
3 kale leaves, chopped
2 garlic cloves, minced
4 fresh sage leaves, finely chopped
8 eggs
½ cup half-and-half cream
½ cup shredded Parmesan cheese
1 cup cooked butternut squash
½ teaspoon salt
¼ teaspoon ground nutmeg

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Directions:
Directions:


Makes 6 servings
Prep time: 15 minutes. Cook time: 45 minutes. Total time: 1 hour.

Preheat oven to 400 degrees. Grease a 10-inch quiche dish with vegetable oil spray or butter.

Heat a medium skillet over medium heat; add olive oil. Add chopped kale, stirring occasionally until cooked through and kale is beginning to brown and become crisp on the edges. Add garlic and sage and sauté until fragrant, 2 to 3 minutes.

Remove from heat; transfer contents to prepared quiche dish.

In a medium bowl, combine eggs, half-and-half, Parmesan, squash, salt and nutmeg. Puree using an immersion blender; pour over kale mixture. Tap sides of quiche dish to distribute contents evenly.

Bake in preheated oven until entire surface is lightly browned, about 45 minutes.

Serve warm or at room temperature.

Per serving: 210 calories, 6.5g carbohydrate, 12g protein, 15g fat (5.5g saturated), 421mg sodium, 1g fiber. Calories from fat: 64%.

 

 

 

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