I know it may be hard to believe, but there are some days that I really just don’t feel like cooking. While sometimes I opt to walk over to Panera (yes, I do have a Panera right next to my apartment building—it’s a very dangerous situation), more often than not I turn to good ol’ eggs. They taste good regardless of how you prepare them, and I always have them on hand. And they cost way less than the Mediterranean Veggie sandwich.
So that’s how this frittata was born—out of laziness and frugality. As it turns out, this combination is pretty darn delicious and very healthful to boot. It’s a pretty basic recipe—perfect for days when you’d rather not cook.
Butternut Squash + Kale Frittata with Cheddar
- 4 oz butternut squash, peeled and chopped into bite-size pieces
- non-stick cooking spray
- 1-1/2 cups kale, chopped
- 4 whole eggs
- 4 egg whites
- 1-1/2 ounces light cheddar (such as Cabot), grated
- salt and pepper, to taste
1. Pre-heat oven to 400 degrees.
2. Using a steamer basket over simmering water (or a microwave), steam squash until just tender. Set aside.
3. Beat together eggs and egg whites. Add salt and pepper.
4. Coat a cast-iron skillet with cooking spray. Add squash and kale. Pour egg mixture evenly on top of the vegetables. Sprinkle cheese on top.
5. Place skillet into oven and bake for 15-20 minutes, or until the edges begin to turn golden-brown. Remove from oven and allow to cool for 5 minutes. Serve!
Nutrition per 1/2 recipe: 269 Calories, 12.3g fat, 377mg cholesterol, 425mg sodium, 11.4g carbohydrate, 1.2g sugars, 29.5g protein
Filed under: Recipe