Welcome to Fall Frittata

 Apparently I eat a lot of frittatas! It's been chilly recently, so I have been craving some fall vegetables and warm autumn spices. This frittata checks all of the boxes!

Fall Frittata

Ingredients (Serves 6):
1lb Butternut Squash, peeled and cubed into 1/2" pieces
2 cups Kale
3 Slices of Bacon

1/2 Cup Onion, diced
3oz Goat Cheese
8 Eggs

1 Tbl Olive or Canola Oil
1/2 Cup Milk
1/2 tsp Salt (divided)
1/2 tsp black pepper (divided)

1/4 tsp Curry Powder

1/2 tsp Chili Powder

1/2 tsp Ground Cinnamon

Directions:

Preheat oven to 400º. Combine squash, 1/4 tsp salt, 1/4 tsp black pepper, curry powder, cumin, and chili powder with oil. Toss until well mixed and roast for 30 minutes or until squash is fork tender.

Prepare the egg mixture. Whisk together the eggs, milk, remaining salt and pepper, and the goat cheese. You may have to crumble the goat cheese with your hands or a fork as you add. 

Meanwhile, cut bacon into small pieces and cook in a large, oven-safe, deep skillet. As the bacon softens, add the onion and kale. If there isn't enough fat in the pan from the bacon, spray the skillet with non-stick cooking spray. Once the onions are translucent and the kale is wilted, add the roasted squash and the egg mixture. Turn off the heat to the skillet and using a rubber spatula, move the mixture around so everything is evenly spaced and incorporated. 

Turn the oven down to 325º and bake the skillet for 20-25 minutes or until eggs are set.

Enjoy :)

Nutritional Information (per 1/6 Frittata):
Calories: 236cal

Total Fat: 14g

Cholesterol: 265mg

Carbs: 15g

Protein: 14g