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Kale and Butternut Squash Frittata in pan

Kale and Butternut Squash Frittata

  • Author: Ingrid DeHart
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


This Kale & Butternut Squash Frittata is a simple nutritious, satisfying fall recipe you can serve for breakfast, lunch or light supper. 


  • 8 eggs
  • 1/3 cup milk, nut milk, (cashew milk or almond) or coconut milk
  • 1 Tablespoon fresh rosemary or thyme leaves, or 1 teaspoon dried
  • 1 Tablespoon extra-virgin olive oil
  • ¾ pound butternut squash (1 small), peeled and chopped into 1/2” cubes
  • 5 scallions, thinly sliced
  • 4 cups baby kale, coarsely chopped
  • ¾ teaspoon sea salt, divided
  • Freshly ground black pepper
  • 2 ounces goat cheese (optional)


  1. Preheat the oven to 400 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, ¼ teaspoon salt and a little freshly ground black pepper.
  2. In a 10-inch, oven-safe heavy bottom sauté pan or cast-iron pan, heat 1 tablespoon olive oil over medium heat. Add the squash and ½ teaspoon salt and stir. Cover the pan and reduce heat to medium-low.
  3. Cook until the butternut is beginning to get tender, stirring occasionally, to prevent burning, about 10 minutes.
  4. If there is any excess moisture from the squash uncover the pan, raise the heat back to medium, and cook until the excess moisture has evaporated. If it’s dry keep the cover on and cook until the butternut squash is tender and cooked through, another 5 to 10 minutes (add a little more olive oil if the squash starts sticking to the pan).
  5. Add the scallions and stir. Sauté 1 minute until fragrant.
  6. Add the kale. Saute 2-3 minutes until tender*
  7. Turn the heat down to medium-low. Arrange the vegetables in an even layer in the bottom of the skillet.
  8. Whisk the egg mixture again and pour it into the pan. Tilt the pan to make sure the eggs are evenly distributed.  Allow the eggs to settle and cook for 2 minutes. You will see the eggs at the edges of the pan begin to set.
  9. Dot with goat cheese if using.
  10. Put the pan in the oven and bake until the middle is just barely set, about 10-12 minutes.
  11. Remove from the oven and serve right from the pan. make sure to wrap the handle of the pan in a thick kitchen towel to prevent burns.
  12. Top with additional fresh herbs if desired.


If using whole kale leaves you may have to cook them longer.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast, Brunch, Lunch, Dinner
  • Method: Saute, Bake
  • Cuisine: Paleo, Gluten Free, Dairy Free

Keywords: fall frittata, butternut squash frittata, paleo frittata