Kale and Butternut Squash Frittata {Meatless Monday}

Kale Squash Frittata

Kale and butternut squash…what’s not to love? This Kale and Butternut Squash Frittata is one of those dishes that requires minimal ingredients (only 5 not counting salt/pepper/oil) and it’s super easy to make which makes it perfect for a quick weekday meal (breakfast, lunch or dinner); it’s fancy enough for a brunch or the Holidays too (since it’s got those fall flavors).

Kale Squash Frittata


Kale Squash Frittata

I was feeling the need to cook and had a couple hours in between picking up my daughter from preschool and my son from elementary school. I looked around the kitchen at what hadn’t been used this week and the fresh bag of organic kale from Trader Joe’s and a butternut squash were staring at me. Throw in some eggs, which I try to always have on hand, you’ve got a winning combo. You could definitely jazz this up with some fresh herbs- I am thinking some thyme would be nice but I didn’t have any.

Let the eggs set for a minute or two on the stove top, then pop it into the oven and out it comes perfectly cooked…..

Kale Squash Frittata

This is super versatile dish and packed with a total of 6 cups of kale and squash goodness, it’s good for you too!

Kale is a member of the cabbage family and is high in Vitamin A, Vitamin C and Vitamin K, as well as minerals like calcium and iron.

Butternut squash is a good source of Vitamin A and C, in addition to potassium, manganese and magnesium and fiber.

Kale Squash Frittata

If I ever experiment with eating vegan again, I think I will have to be a vegan + eggs. Or vegan + eggs + cheese….but then I suppose that wouldn’t be eating vegan would it? I just love eggs and don’t plan on giving them up. Luckily Costco sells a big organic pack. I used one of my favorite cheeses in this dish, Parmigiano Reggiano. Please don’t substitute the cheap stuff, ok? I think Gruyere or Fontina would also be good in this if you want to try a different cheese.

Kale Squash Frittata

Isn’t it funny how when it’s the Fall season you start craving things like pumpkin, squash, fall fruit and Holiday food? Or is it just me? Let me know if you try this one!

Kale Squash Frittata

Kale and Butternut Squash Frittata

Prep Time: 40 minutes

Cook Time: 18 minutes

Yield: 6


  • 1 Tablespoon olive oil
  • 1/2 cup diced shallots (could substitute onion)
  • 4 cups organic raw kale
  • 2 cups cubed roasted butternut squash
  • 1/2 cup shredded Parmigiano Reggiano cheese
  • 10 eggs, beaten with a splash of water
  • salt and pepper


  1. Preheat oven to 350 degrees. Roast ~1 1/2-2 lb butternut squash for 35 minutes (cut squash in half lengthwise, scoop out seeds, season squash lightly with olive oil, salt and pepper, place cut side down on a foil lined sheet. Bake 35 mins or until done. Can be done ahead of time. You won't need all of the squash for this dish).
  2. Beat eggs with a splash of water (a couple tablespoons), stir in 1/2 cup parmesan cheese set aside.
  3. Heat an oven-proof skillet on medium heat, add 1 Tablespoon olive oil, add shallots and saute 2-3 minutes. Add kale and continue to cook for an additional 3 minutes or until kale is wilted. Add roasted butternut squash. Season vegetable mixture with salt and pepper.
  4. Pour eggs into pan and gently stir once or twice to distribute. Cook for 1-2 minutes or until eggs are set.
  5. Transfer to oven for ~18 minutes or until cooked through.
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Questions: What’s on your meal plan this week? Are you a fan of squash and kale?

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  1. I love frittatas but never make them. I think it’s because the thought of using 10 eggs at one time freaks me out. I’d have to buy 3 dozen eggs for the week! :-)
    Angela @ Happy Fit Mama recently posted..An Almost Perfect DayMy Profile

  2. i do love squash and kale! i don’t eat butternut squash nearly enough since itz hard to cut, but i just bought my first spaghetti squash of the season!
    Linz @ Itz Linz recently posted..Routine Refresh: Outdoor EditionMy Profile

  3. Yummmm! LOVE kale and butternut squash–this is a perfect breakfast for dinner (or breakfast for breakfast ;) ) in my book!
    Ari @ Ari’s Menu recently posted..Loaded Sweet Potato SaladMy Profile

  4. OH YUM. I am saving this so I can make it sometime this week. Love all those flavors together!!
    Amanda @ Pink Runner Girl recently posted..Fun Facts Friday 10/4My Profile

  5. I’ve never tried butternut squash in a frittata, what a delicious idea!
    Laura @ Mommy Run Fast recently posted..Fall 5 and 10 October Recap and WinnersMy Profile

  6. Squash! Kale! Frittata!!! This recipe combines so many of my favorite things. :)
    Becki @ Fighting for Wellness recently posted..Healthy Holidays Challenge 2.0My Profile

  7. This is RIGHT up my alley!! Kale, butternut, and egg. What’s better?? I’ve been meaning to make a quiche recipe I have for some time now, but I may just have to make this instead!
    the Candid RD recently posted..The Candid RD Goes to NYC!My Profile

  8. mimi says:

    Yum yum, those pumpkin bars sound great! And not too sweet which I like, love pumpkin flavor too!! And such a good idea for the kale in a frittata, will definitely try that! I love a good frittata when I don’t want meat fish or chicken but something satisfying. And sometimes I will add a couple extra whites and remove a couple yolks just to decrease cholesterol for me. Love your great recipes and ideas!! Mims

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