Kale and Butternut Frittata

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 0 Reviews

Recipe by Cook Vegetarian
Serves 4
Ready in 15 to 30 mins

Ingredients

  • 250g butternut squash
  • 175g kale
  • 2 tbsp olive oil
  • 1 medium onion, peeled and finely sliced
  • 2 cloves garlic, crushed
  • 6 large free-range eggs, beaten
  • 4 tbsp grated vegetarian Parmesan-style cheese
  • salt and pepper

How To Cook

  1. Cut the skin from the squash and discard any seeds, chop into small dice, put into a pan and just cover with water. For the kale, strip the leaf part away from the tough stalks, roughly shred the leaves then place in a steamer. Sit the steamer over the pan of squash and steam for four minutes until wilted.
  2. Squeeze out any excess water, then transfer to a mixing bowl. Drain the squash well and add to the bowl.
  3. Heat half the oil in a medium frying pan, add the onion and garlic and cook gently for 10 minutes, stirring until soft and golden, add to the kale and squash.
  4. Add the cheese to the eggs, season with a little salt and pepper and stir into the vegetable mixture.
  5. Pour the remaining oil into the pan and place over a medium high heat. Add the egg mixture and, as soon as it begins to set, loosen it a little around the edges. Continue to cook the frittata over a low heat for about eight minutes until the egg has almost set. Meanwhile heat the grill.
  6. Pop the pan under a hot grill for two minutes until the top is golden and the frittata is cooked through. Cut into wedges and serve warm or cold.

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Kale and Butternut Frittata
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 15 to 30 mins
    Ingredients
  • 250g butternut squash
  • 175g kale
  • 2 tbsp olive oil
  • 1 medium onion, peeled and finely sliced
  • 2 cloves garlic, crushed
  • 6 large free-range eggs, beaten
  • 4 tbsp grated vegetarian Parmesan-style cheese
  • salt and pepper
    How to Cook
  1. Cut the skin from the squash and discard any seeds, chop into small dice, put into a pan and just cover with water. For the kale, strip the leaf part away from the tough stalks, roughly shred the leaves then place in a steamer. Sit the steamer over the pan of squash and steam for four minutes until wilted.
  2. Squeeze out any excess water, then transfer to a mixing bowl. Drain the squash well and add to the bowl.
  3. Heat half the oil in a medium frying pan, add the onion and garlic and cook gently for 10 minutes, stirring until soft and golden, add to the kale and squash.
  4. Add the cheese to the eggs, season with a little salt and pepper and stir into the vegetable mixture.
  5. Pour the remaining oil into the pan and place over a medium high heat. Add the egg mixture and, as soon as it begins to set, loosen it a little around the edges. Continue to cook the frittata over a low heat for about eight minutes until the egg has almost set. Meanwhile heat the grill.
  6. Pop the pan under a hot grill for two minutes until the top is golden and the frittata is cooked through. Cut into wedges and serve warm or cold.
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