Butternut Squash, Mushroom, Kale and Sausage Frittata

Nutrition Notes

Ingredients

• 1/2 pound Italian sausage, casings removed (omit for vegetarian)
• 1 tablespoon oil
• 2 cups butternut squash, cut into bite sized pieces
• 1 tablespoon oil
• 1 onion, diced
• 4 ounces mushrooms, sliced
• 1 cup kale, torn into bit sized pieces
• 1 tablespoon sage, thinly sliced
• 8 eggs
• 1/2 cup milk or cream
• 1 cup gruyere, shredded
• salt and pepper to taste

Preparation

1. 1

   Step 1

   Cook the Italian sausage over medium-high heat in a pan and set aside.
2. 2

   Step 2

   Add the oil and butternut squash to the pan, cook until tender, about 7-10 minutes, and set aside.
3. 3

   Step 3

   Add the oil, onion and mushrooms and cook until the onions are tender and the mushrooms are browned, about 7-10 minutes.
4. 4

   Step 4

   Add the kale and saute until wilted, about 3-4 minutes.
5. 5

   Step 5

   Mix everything in a large bowl, pour it back into the pan and cook over medium heat until the eggs are almost set, about 7-10 minutes.
6. 6

   Step 6

   Transfer the pan to a preheated 400F/200C oven and bake until the eggs have set, about 10 minutes.

7. Bon appetit!