This butternut squash, mushroom, kale and sausage frittata came out pretty good except for “cook” error which you’ll see at the end of the post. (no peeking!)
The frittata was quite filling and I absolutely love the taste of the squash in it which gave it a hint of sweetness. Very very good!
- 2 large sausages, I used the chicken ones from Trader Joe’s that don’t have the pork casing
- 1 tablespoon oil
- 2 cups butternut squash, cut into bite sized pieces
- 1 tablespoon oil
- 1 onion, diced
- 4 ounces mushrooms, sliced
- 1 cup kale, torn into bit sized pieces
- 8 eggs
- 1/2 cup milk or cream
- 1 cup gruyere, shredded
- salt and pepper to taste
- Cook the sausage over medium-high heat in a pan, remove the sausage, set aside and reuse the pan for number 2 below.
- Add 1 tablespoon of oil and the butternut squash to the pan and cook it until its tender, about 7-10 minutes, then set this aside in a bowl.
- Add 1 tablespoon of oil to the pan again then add the onion and mushrooms and cook until the onions are tender and the mushrooms are browned, about 5 minutes.
- Add the kale to the above mixture and saute until wilted, about 3-4 minutes.
- Mix everything in a large bowl, pour it back into the pan and cook over medium heat until the eggs are almost set, about 7-10 minutes.
- Transfer the pan to a preheated 400F oven and bake until the eggs have set, about 10 minutes.
Below is the “cook error” that I referred to. I allowed the frittata to “set” on the stovetop a little too long and the bottom got a wee bit burnt. Lucky for us it was still edible and didn’t taste burnt.
This recipe calls for the frittata to be cooked in an oven proof fry pan before transferring it to the oven.
You can also put the frittata in a casserole dish and bake it that way. In this case, the eggs will have to bake more than the 10 minutes so keep an eye for when they are “set.”
Note: Special thanks to a fellow blogger who I follow, Closet Cooking, for this recipe.