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This kale and pumpkin frittata It is a delicious and easy breakfast recipe in a pan. It is fluffy, thick, and full of kale, squash, onion, garlic, and goat cheese.
To learn how to make the perfect frittata and serve it for brunch, or make it breakfast for dinner.
I don't know about you, but a warm and tasty frittata is one of my favorite egg recipes, especially when I'm looking to impress. Even better? It is easy to do!
Simply cook the eggs and vegetables for a hearty dish that's elegant enough to be served straight from the oven.
In this recipe, pumpkin and kale make up most of the vegetables. Perfect fall and winter seasonal vegetables! And they've teamed up with onion, garlic, eggs, yogurt, and goat cheese to create a delicious pan for breakfast. Let this be the star of your breakfast group, or save it for yourself for a quick midweek meal (it warms up wonderfully).
Tips for making the perfect frittata
Despite the many ways you heard about making a frittata, today I will show you how easy it is to do. Take note of these tips:
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- Note the ratio of egg to dairy. The general rule of thumb for a frittata is to use 1/2 cup of dairy with every 8-10 eggs. If your ratio is close to this, it will have that fluffy texture you've been dreaming of.
- Use whole dairy. While you don't necessarily need to add dairy, it definitely adds that creaminess to your egg mix. Adding thick cream, half and half, or yogurt will do the trick.
- Cook your vegetables first. You want your vegetables to be tender and seasoned, so be sure to sauté them before adding the beaten eggs.
- Do not over bake. When you have about 5 minutes left on the timer, check your frittata and make sure it ticks these boxes: it has a bloated body, is slightly crisp on the edges and its center moves very 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, everything works well on frittatas.
Ingredients in this pumpkin frittata
This pumpkin frittata is paired with some simple ingredients. This is what you will need:
To spice up your frittata, you can add crispy bacon bits, sausage chunks, and diced red bell pepper. For a fresher take, you can imitate ingredients in my smoked salmon frittata that has shallots, chives, and tons of herbs!
How to make this pumpkin kale frittata
- Sauté garlic and onion in the pan over medium high heat for one minute.
- Add the kale and reduce heat to medium-low. Stir for 3-4 minutes until smooth and wilted.
- Whisk the eggs and yogurt together in a large bowl and season with salt and pepper.
- Add the diced squash to the pan and reduce the heat to low. Stir in the kale, garlic, and onion.
- Add the egg mixture in the pan and sprinkle goat cheese on top. Let it cook for 8-10 minutes, until the edges start to have that nice golden color.
- Transfer the frittata to the oven and turn on the top grill. Continue cooking for 8-10 minutes and be sure to check it out to make sure the top doesn't brown too much. If so, lower the rack in the oven.
- Remove the frittata from the oven, slice and serve!
More butternut squash recipes
Just started with pumpkin recipes? Here are some more delicious recipes that make use of this tasty seasonal vegetable.
Kale and Pumpkin Frittata
Preparation time: 10 minutes
Cook time: 30 minutes.
Servings: 8 servings
This pumpkin kale frittata is a delicious and easy skillet recipe that makes it the perfect brunch or dinner dinner plate.
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 onion, diced
- 2 cups (packed) chopped kale leaves
- 2 cups cooked and diced butternut squash
- 10 large eggs
- 1/2 cup yogurt or yogurt without milk / coconut milk
- 4 ounces goat cheese
- salt and pepper
Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add garlic and onion and sauté a 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 bowl and mix until creamy. Season the egg mixture with salt and pepper.
Reduce heat to low, add diced butternut squash to skillet and stir with kale and onions.
Pour the egg mixture into the pan and sprinkle the goat cheese on top. Cook for 8-10 minutes, or until sides are just starting to set.
Transfer the frittata to the oven (on a middle rack) and turn on the upper grill. Continue cooking for another 8-10 minutes, checking every few minutes to make sure the top doesn't brown too much. If so, you can lower the rack in your oven.
Remove the frittata from the oven, cut and serve.
- If your goat cheese sinks through the egg mixture, let the eggs lay for a few minutes first. Then when you put the goat cheese on top it should remain visible for a prettier presentation.
Calories: 220.42kcal, Carbs: 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