Kale and Butternut Squash Frittata

Kale and Butternut Squash Frittata

I don’t know about you, but a warm, savory frittata is one of my favorite egg recipes, especially when I’m looking to impress. Even better? It’s easy to make!

Just cook together eggs and vegetables for a hearty dish that’s fancy enough to serve straight out of the oven.

In this recipe, butternut squash and kale form the bulk of the vegetables. Perfect fall and winter seasonal vegetables! And they’ve teamed up with onions, garlic, eggs, yogurt, and goat cheese to create a scrumptious breakfast skillet. Let this be the star of your breakfast crowd, or save it for yourself for a quick weeknight meal (it reheats beautifully).

Tips On Making The Perfect Frittata

Despite the many ways you’ve heard about making a frittata, today I’m going to show you how easy it is to make it. Take note of these tips:

Be aware of the egg to dairy ratio. The general rule for a frittata is to use 1/2 cup of dairy with every 8-10 eggs. If your ratio is close to this, you’ll have that fluffy texture you’ve been dreaming of.Use full-fat dairy. While you don’t necessarily need to add dairy, it definitely adds that creaminess to your egg mixture. Adding heavy cream, half and half, or yogurt will do the trick.Cook your vegetables first. You want your vegetables to be tender and seasoned, so make sure to saute them prior to adding the beaten eggs.Don’t overbake. When you’ve got about 5 minutes left on the timer, check on your frittata and make sure it checks these boxes: it has a puffy body, it’s slightly crisp on the edges, and its center jiggles ever so slightly when you give it a little shake.Cheese is your friend. It adds more to its creamy texture, especially if you use goat cheese. If you don’t like goat cheese, cheddar, gruyere and parmesan all work well in frittatas.

Ingredients In This Butternut Squash Frittata

This butternut squash frittata comes together with a few simple ingredients. Here’s what you’ll need:

Roasted Butternut Squash (cubed)KaleEggsYogurtGoat CheeseOnionsGarlicSalt & Pepper

To jazz up your frittata, you can add in crispy bacon bits, sausage chunks, and diced red pepper. For a fresher take, you can mimic ingredients in my smoked salmon frittata that has shallots, scallions, and tons of herbs or toss in more greens like my spring vegetable frittata.

How To Make This Kale and Butternut Squash Frittata

Saute the garlic and onion in the skillet over medium high heat for one minute.Add the kale and reduce the heat to medium-low. Stir for 3-4 minutes until it’s soft and wilted.Whisk the eggs and yogurt together in a large bowl, and season with salt and pepper.Add the cubed butternut squash to the pan and reduce the heat to low. Stir with the kale, garlic, and onions.Add the egg mixture into the skillet and sprinkle goat cheese on top. Let it cook for 8-10 minutes, until the edges start to get that nice golden brown.Transfer the frittata to the oven and turn the top broiler on. Continue to cook it for 8-10 minutes and make sure to check on it to ensure the top isn’t browning too much. If it is, lower the rack in the oven.Remove the frittata from the oven, slice and serve!

More Butternut Squash Recipes

Just getting started with butternut squash recipes? Here’s a few more delicious recipes that make use of this tasty seasonal vegetable.

Butternut Squash SoupMashed Butternut SquashApple Sausage Stuffed Butternut SquashRoasted Delicata Squash, Pomegranate and Pear Salad Roasted Butternut Squash, Romaine and Goat Cheese Salad

Kale and Butternut Squash Frittata

5 from 17 votes Prep: 10 minutes Cook: 30 minutes Servings: 8 servings Author: Lisa BryanPrintPinReviewSaveSaved


This kale and butternut squash frittata is a delicious and easy one-pan recipe that makes for the perfect brunch dish, or breakfast-for-dinner meal.


3 tablespoons olive oil2 garlic cloves, minced1/2 onion, diced2 cups (packed) chopped kale leaves2 cups cooked and cubed butternut squash10 large eggs1/2 cup yogurt, or dairy-free yogurt/coconut milk4 ounces goat cheesesalt and pepper


Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the garlic and onion and saute one minute. 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. 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. Reduce the heat to low, add the cubed butternut squash to the pan and stir with the kale and onions. 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. Transfer the frittata to the oven (on a middle shelf) and turn the top broiler on. Continue cooking for another 8-10 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. Remove the frittata from the oven, slice and serve.

Lisa’s Tips

If your goat cheese sinks through the egg mixture, let the eggs set for a couple of minutes first. Then, when you place the goat cheese on top it should stay visible, making for a prettier presentation. 


Calories: 220.42kcal | Carbohydrates: 11.27g | Protein: 13.07g | Fat: 14.56g | Saturated Fat: 4.9g | Cholesterol: 213.11mg | Sodium: 161.69mg | Potassium: 523.28mg | Fiber: 0.82g | Sugar: 2.11g | Vitamin A: 10087.87IU | Vitamin C: 79.07mg | Calcium: 177.63mg | Iron: 2.38mg Course: Breakfast Cuisine: American Keyword: butternut squash frittata, butternut squash frittata recipe, frittata recipe, kale and butternut squash frittata

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