Breakfast & Brunchclosetcooking
Butternut Squash, Mushroom, Kale and Sausage Frittata
A frittata packed full with Italian sausage, butternut squash, mushrooms, kale and gruyere.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- oven
📝 Preparation Steps
1
Cook the Italian sausage over medium-high heat in a pan and set aside.
2
Add the oil and butternut squash to the pan, cook until tender, about ⏱️ 7-10 minutes, and set aside.
oil1 tablespoonbutternut squash, cut into bite sized pieces2 cups
3
Add the oil, onion and mushrooms and cook until the onions are tender and the mushrooms are browned, about ⏱️ 7-10 minutes.
oil1 tablespoononion, diced1mushrooms, sliced4 ounces
4
Add the kale and saute until wilted, about ⏱️ 3-4 minutes.
kale, torn into bit sized pieces1 cup
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.
eggs8
6
Transfer the pan to a preheated 400F/200C oven and bake until the eggs have set, about ⏱️ 10 minutes.
eggs8
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