As temperatures start dropping, we start craving warm and cozy breakfast options that will entice us out of bed in the morning. That’s where the frittata comes in. A thick and hearty egg bake that you can fill with your favorite ingredients. A frittata is essentially an omelette in a cake pan.
For this version, we use sautéed kale, roasted butternut squash and Italian sausage but you can throw in anything you want. Start digging through your fridge and you’ll be able to find frittata mix-in’s in no time. Throw in that baked potato you made for lunch earlier in the week, toss in some crumbled bacon leftover from breakfast, there’s even a place in the frittata for those green onions you nearly forgot about.
This frittata features 9 eggs with a bit of heavy cream to get it to that perfect fluffy texture. We recommend baking it in a springform pan to achieve frittata perfection. The frittata will come out perfectly cooked and golden brown. Don’t want to spend time in the morning throwing this together? Not a problem! Make it the night before and wake up knowing you’ve got a delicious frittata waiting for you. While you’re at it, have a slice for lunch or serve it for dinner. Frittata knows no boundaries.
Kale, Butternut Squash and Sausage Frittata
- 2 tablespoons unsalted butter
- 1 large shallot, thinly sliced
- 2 cloves garlic, minced
- 1 bunch kale, cleaned, stemmed, loosely chopped
- 8 ounces cooked mild Italian sausage
- 1 cup cooked butternut squash, chopped
- 9 large eggs
- 1/3 cup heavy cream
- Kosher salt and freshly cracked black pepper to taste
- 4 ounces smoked gouda cheese, shredded
- 8 ounces creme fraiche
- 2 tablespoons fresh chives, minced
To make the frittata: Preheat the oven to 350°F. Heat the butter in a large nonstick skillet or sauté pan over medium heat. Add the shallot, garlic and chopped kale. Cook, stirring often, until the mixture is soft and the kale has cooked down, about 5 minutes. Add the butternut squash and crumbled sausage, and cook for two more minutes. Remove the pan from heat and let it cool for at least 5 minutes.
Meanwhile, in a large bowl, whisk together the eggs and cream, then season with salt and pepper. Add the sautéed mixture and cheese to the bowl, mix well and pour into a 7-inch springform pan that’s been lined with parchment paper and greased with butter, olive oil, or cooking spray.
Cook the frittata, uncovered, in the oven until golden brown and cooked through, about 55 minutes. A knife inserted in the center should come out clean.
To serve: Allow the frittata to cool for at least 10 minutes before slicing. We suggest serving with a chive creme fraiche.