Embrace the warmth of fall with a sumptuous frittata that captures the season's finest. Tender cubes of butternut squash, vibrant kale, and aromatic sage come together in a fluffy egg canvas, baked to golden perfection. Each bite promises a burst of earthy flavors, evoking cozy autumn memories.
Precise Preparation and Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 35 minutes
Number of Servings and Ideal Serving Size
- Yields: 6 servings
- Ideal Serving Size: A generous slice
Essential Nutritional Information
- Calories: 220 kcal per serving
- Proteins: 12g
- Fats: 14g
- Carbohydrates: 12g
- Sodium: 410mg
- Fiber: 3g
Ingredients (Measured in Grams)
- Butternut squash (cubed): 400 grams
- Fresh kale (chopped): 200 grams
- Fresh sage leaves (chopped): 20 grams
- Eggs: 8 large
- Heavy cream: 100ml
- Grated Parmesan cheese: 100 grams
- Olive oil: 30ml
- Salt: 5 grams
- Freshly ground black pepper: 5 grams
- Garlic (minced): 15 grams
Detailed Method of Preparation
- Preheat the oven to 375°F (190°C).
- In a large ovenproof skillet, heat olive oil over medium heat. Add the butternut squash and sauté until slightly softened.
- Stir in the minced garlic and chopped kale, cooking until the kale wilts.
- In a mixing bowl, whisk together the eggs, heavy cream, grated Parmesan, salt, and pepper. Pour this mixture over the veggies in the skillet.
- Sprinkle the chopped sage leaves over the top.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the frittata is set and golden on top.
- Allow to cool slightly before serving.
Proven Tips for Culinary Success
- Adding a sprinkle of red pepper flakes can introduce a hint of heat.
- A side salad with a tangy vinaigrette complements the richness of the frittata.
Anticipated FAQs
- Can I use spinach instead of kale? Yes, spinach can be a great substitute but will wilt faster.
- How do I store leftover frittata? Allow it to cool, cover, and refrigerate. Reheat in the oven or microwave before serving.
