Your New Go-To Brunch: A Stunning Kale & Butternut Squash Frittata
There are some dishes that are just destined for a lazy, beautiful weekend brunch. The kind of meal that looks effortlessly elegant, tastes incredibly delicious, and feels both nourishing and indulgent all at once. This, my friends, is that dish. This Kale and Butternut Squash Frittata is a true showstopper, a vibrant mosaic of color…
There are some dishes that are just destined for a lazy, beautiful weekend brunch. The kind of meal that looks effortlessly elegant, tastes incredibly delicious, and feels both nourishing and indulgent all at once. This, my friends, is that dish. This Kale and Butternut Squash Frittata is a true showstopper, a vibrant mosaic of color and flavor that will become your new go-to for any special breakfast or easy dinner. Imagine fluffy, savory eggs, perfectly set and tender, studded with sweet cubes of butternut squash, earthy kale, and pockets of tangy, creamy goat cheese. It all comes together in a single cast-iron skillet, starting on the stovetop and finishing under the broiler for a beautifully puffed, golden top. The first time I made this, the stunning contrast of the bright orange squash and deep green kale made me feel like an artist. It’s a complete, protein-packed meal that is as impressive to serve to guests as it is easy to whip up for a simple and satisfying breakfast-for-dinner. This isn’t just a frittata; it’s your new favorite way to celebrate a beautiful morning.
Why This Will Be Your New Favorite Frittata Recipe!
- A Stunning, Colorful Presentation: The vibrant orange of the butternut squash, the deep green of the kale, and the bright white of the goat cheese make this a visually spectacular dish that’s perfect for impressing guests.
- A True One-Pan Wonder: From sautéing the veggies to the final broil, this entire meal comes together in a single oven-safe skillet (cast iron is perfect!), which means incredibly easy cleanup.
- Healthy, Hearty, and Satisfying: Packed with protein from the eggs and cheese, and loaded with nutritious veggies like kale and butternut squash, this is a meal that will leave you feeling full and energized.
- Perfect for Brunch or Dinner: This versatile dish is elegant enough for a special weekend brunch but simple and quick enough for a fantastic “breakfast-for-dinner” on a busy weeknight.
- Great for Meal Prep: Frittata is just as delicious eaten cold or at room temperature, making the leftovers perfect for quick, healthy lunches throughout the week.
Recipe Snapshot
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
| Servings | 8 servings |
| Calories | 220 kcal per serving |
| Course | Breakfast, Brunch, Main Course |
| Cuisine | American |
| Method | Stovetop-to-Oven |
Your Shopping List for a Beautiful Brunch
This beautiful frittata is built on a foundation of wholesome vegetables and creamy, savory eggs.
→ For the Veggie Base
- Olive Oil: 3 tablespoons, for sautéing.
- Garlic & Onion: The essential aromatic foundation that builds a savory base.
- Chopped Kale: 2 packed cups. This hearty green becomes wonderfully tender and adds a beautiful color and lots of nutrients.
- Cooked Butternut Squash: 2 cups, cubed. Using pre-cooked squash (either leftover roasted squash or the pre-cut kind from the store) is a fantastic time-saver!
→ For the Creamy Egg Mixture
- Large Eggs: 10 of them. The star of the show!
- Yogurt: 1/2 cup. This is the secret to an extra-creamy, tender frittata. Plain Greek yogurt works beautifully.
- Goat Cheese: 4 ounces. Its tangy, creamy flavor is the perfect counterpoint to the sweet squash and earthy kale.
- Salt & Pepper: To season the eggs perfectly.
Let’s Cook! Crafting Your Perfect One-Pan Frittata
The beauty of a frittata is its simplicity. A quick sauté, a pour, and a final bake is all it takes to create this masterpiece.
Phase 1: Sauté the Vegetables (Time: ~5 minutes)
This first step builds a crucial layer of flavor in our oven-safe skillet.
- Sauté the Aromatics. Heat the olive oil in a 10-inch cast-iron or other oven-safe skillet over medium heat. Add the minced garlic and diced onion and sauté for about one minute until fragrant.
- Wilt the Kale. Add the chopped kale to the skillet, reduce the heat to medium-low, and stir for 3-4 minutes. The kale will look like a huge pile at first, but it will cook down and wilt into a beautiful, deep green.
Phase 2: Prepare the Egg Base & Assemble (Time: ~5 minutes)
While the kale wilts, we’ll whip up our creamy egg mixture.
- Whisk the Eggs. In a large mixing bowl, add the eggs and yogurt. Whisk them together vigorously until the mixture is smooth, creamy, and slightly pale in color. Season generously with salt and pepper.
- Combine in the Skillet. Reduce the heat under the skillet to low. Add the cooked butternut squash cubes to the pan and stir them in with the wilted kale and onions.
- Pour and Top. Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle the crumbled goat cheese over the top.
Phase 3: The Stovetop-to-Oven Finish (Time: ~15-20 minutes)
This two-part cooking process is the secret to a perfectly cooked frittata.
- Set the Edges. Let the frittata cook undisturbed on the stovetop over low heat for 8-10 minutes. You’ll see the edges of the frittata begin to set and pull away from the sides of the pan. The center will still be very liquid.
- The Broiler Finish. While the edges set, turn your oven’s top broiler on. Carefully transfer the entire skillet to the oven, placing it on a middle rack. Broil for 8 to 10 minutes.
Why it matters: The broiler provides gentle, even heat from above, which will puff up the frittata and cook the center perfectly without you having to flip it. Keep a close eye on it to make sure the top doesn’t brown too much! - Rest, Slice, and Serve. You’ll know it’s done when the center is just set (it shouldn’t jiggle). Carefully remove the hot skillet from the oven, let it rest for a minute or two, then slice it into wedges and serve.
WiseRecipes’ Top Tips for Frittata Perfection!
- A Cast-Iron Skillet is Your Best Friend: An oven-safe skillet is a must for this recipe, and a 10-inch cast-iron skillet is the absolute best tool for the job. It distributes heat evenly and goes seamlessly from stovetop to oven.
- Don’t Overcook on the Stovetop: The goal on the stovetop is just to set the edges. Most of the cooking will happen under the broiler. This ensures a tender, creamy result, not a rubbery one.
- Keep an Eye on the Broiler: Every broiler is different! Check your frittata every few minutes while it’s in the oven to make sure the top isn’t getting too dark before the center is set. If it is, move the pan to a lower rack.
- Let the Goat Cheese Sit: For a beautiful presentation with distinct pockets of goat cheese, let the eggs set on the stove for a minute or two before you sprinkle the cheese on top. This will help it stay visible instead of sinking.
- Use Pre-Cooked Squash: This is my favorite time-saving hack for this recipe! Using leftover roasted butternut squash or buying the pre-cooked, cubed squash from the grocery store makes this a true 30-minute meal.
Your New Go-To Brunch: A Stunning Kale & Butternut Squash Frittata
Ingredients
Equipment
Method
- Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the garlic and onion and saute for one minute until fragrant.
- Add the kale, reduce the heat to medium-low, and stir for another 3-4 minutes, until the kale has become soft and wilted.
- While the kale wilts, whisk the eggs and yogurt together in a large mixing bowl until creamy. Season with salt and pepper.
- Reduce the skillet 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 over the vegetables. Sprinkle the goat cheese on top.
- Cook on the stovetop for 8-10 minutes, until the sides are just starting to set. Meanwhile, turn the top oven broiler on.
- Transfer the skillet to the oven (on a middle shelf) and broil for 8 to 10 minutes, checking frequently, until the top is puffed, golden, and the center is just set.
- Remove the frittata from the oven, let it rest for a minute, then slice into wedges and serve.
Notes
Creative Twists: Delicious Ways to Customize Your Frittata!
- Add Some Meat: Add some crispy, crumbled bacon or cooked Italian sausage to the skillet with the vegetables for a heartier, non-vegetarian version.
- Try a Different Cheese: Crumbled feta would be a fantastic substitute for the goat cheese, or you could use a sharp white cheddar.
- Swap the Veggies: This is a great “clean out the fridge” recipe. Sautéed mushrooms, roasted red peppers, or even leftover roasted broccoli would be delicious.
- Use a Different Green: Swiss chard or hearty spinach would be great substitutes for the kale.
- Add Fresh Herbs: Stir a tablespoon of fresh, chopped thyme or sage into the egg mixture for an extra layer of fall flavor.
Keep It Delicious! Storing & Reheating Your Frittata
Frittata is a meal prep superstar! It’s delicious hot, warm, or even cold, straight from the fridge.
Refrigerator Storage
Once the frittata has cooled, you can either cover the skillet tightly with plastic wrap or transfer the slices to an airtight container. It will keep beautifully in the refrigerator for up to 4 days.
Reheating
You can enjoy the leftovers cold, or gently reheat slices in the microwave. For the best texture, reheat slices in a skillet over low heat or in a 325°F oven until just warmed through.
FAQs: Your Frittata Questions, Answered!
What if I don’t have a cast-iron or oven-safe skillet?
No problem! You can start the recipe by sautéing the vegetables in a regular skillet. Then, transfer the cooked vegetables to a greased 9-inch pie plate or a similar-sized baking dish. Pour the egg mixture over the top, sprinkle with cheese, and bake in a 375°F oven for 20-25 minutes, until the center is just set.
How do I know when the frittata is perfectly cooked?
The frittata is done when the edges are firm, the top is lightly golden, and the center is “just set.” This means it shouldn’t be liquid, but it might have a very slight, subtle jiggle to it. It will continue to set up from the residual heat as it rests.
Can I use frozen vegetables for this recipe?
Yes. For frozen, chopped kale, thaw it completely and squeeze out as much water as you possibly can before adding it to the skillet. For frozen butternut squash, you can add it directly to the skillet from frozen, you may just need to cook it for a few extra minutes until it’s heated through.
Can I make this dairy-free?
Easily! Use a dairy-free yogurt or a full-fat canned coconut milk in place of the yogurt in the egg mixture. For the cheese, you can simply omit it or use your favorite dairy-free crumbled cheese alternative.
This Kale and Butternut Squash Frittata is the epitome of simple elegance. It’s a beautiful, wholesome, and incredibly satisfying dish that feels special enough for a holiday brunch but is easy enough for any day of the week. It’s proof that a stunning meal doesn’t have to be complicated. I hope this recipe brings a little bit of color and a whole lot of flavor to your table. Let me know what you think in the comments below!
