Name: Italian Sausage, Butternut Squash & Kale Frittata with Parmesan
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 18 eggs; 3 cups frozen butternut squash, pieces; 0.68 kg ground pork sausage; 1 ½ (283 g) bags kale, cut and ready to use; 1 cup Parmesan cheese, shredded; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; garlic powder; Italian seasoning; salt

Italian Sausage, Butternut Squash & Kale Frittata with ParmesanItalian Sausage, Butternut Squash & Kale Frittata with Parmesan — a 35-minute lunch recipe with 11 ingredients, serving 6.Ingredients

18 eggs

3 cups frozen butternut squash, pieces

0.68 kg ground pork sausage

1 ½ (283 g) bags kale, cut and ready to use

1 cup Parmesan cheese, shredded

1 ½ medium yellow onions

black pepper

extra virgin olive oil

garlic powder

Italian seasoning

salt

Instructions

Preheat a large ovenproof skillet over medium-high heat.

While the skillet heats up, peel, halve, and small dice onions.

Once the skillet is hot, add oil and swirl to coat the bottom. Add onion, sausage, butternut squash, and spices. Cook, breaking the meat apart with a spoon, until squash is tender and meat is cooked through, 5-6 minutes.

Meanwhile, place eggs, salt, and pepper in a large bowl; whisk to combine.

Preheat oven to broil on high and position rack in the upper third of the oven.

When the sausage is done, add kale to the skillet in handfuls, waiting for the kale to wilt slightly before adding the next handful.

Reduce heat to medium-low and pour the egg mixture into the skillet. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but top is still runny, 5-6 minutes.

Sprinkle Parmesan over the frittata. Place skillet in the oven and broil until top is set and cheese is slightly melted, 3-4 minutes; remove from oven.

To serve, cut frittata into wedges and divide between plates. Enjoy!

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