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Butternut Squash Frittata

The Herbeevore
This Butternut Squash Frittata is a vegetarian fall favorite recipe made with eggs, squash, kale, and caramelized onions, and spices. A hearty and satisfying brunch recipe that's ready in just 30 minutes... great to make the night before, or freeze before baking.
5 from 2 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast, Brunch
Cuisine American
Servings 10 servings
Calories 151 kcal



  • Preheat oven to 425 degrees Fahrenheit.
  • In a large 11 inch cast iron skillet, add the olive oil and onions. Sauté over low heat for about 10 minutes until they begin to brown. Add the diced butternut squash and sauté for an additional 10 minutes until the squash begins to soften.
  • Add the Worcestershire sauce, Herbs de Provence, garlic powder, kale, and stir well to combine.
  • Crack the eggs into a separate bowl, and add the goat cheese, milk, salt, pepper, and paprika. Whisk well until the eggs are well scrambled.
  • Pour the eggs mixture into the Cass iron skillet with the vegetables and quickly combine.
  • Cook the eggs in the skillet for 4 to 5 minutes until the edges set (do not stir).
  • Place the frittata in the oven and bake for 8 to 10 minutes until the top is lightly browned. Remove from oven, allow to cool for 10 minutes, and slice to serve.
  • To make ahead or the night before, follow the above steps until the frittata is fully cooked. Cover with a plastic wrap, and refrigerate for up to a day. To reheat, place in a 350 degree oven for 15 minutes until hot.


Calories: 151kcalCarbohydrates: 7gProtein: 9gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 173mgSodium: 262mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 3982IUVitamin C: 16mgCalcium: 120mgIron: 1mg
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