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Golden and Fluffy October Veggie Frittata

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 6 servings

Ingredients
  

  • 8 large eggs
  • 1/2 cup milk or cream
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1 Tbsp olive oil
  • 1 small onion diced
  • 1 small red bell pepper diced
  • 1 small zucchini diced
  • 1 cup kale chopped
  • 1 cup cooked butternut squash cubes
  • 1/2 cup shredded cheese cheddar, Gruyère, or mozzarella
  • 2 Tbsp fresh herbs parsley, chives, or thyme
  • Crumbled feta or goat cheese optional

Instructions
 

  • Preheat the oven to 375°F. In a large bowl, whisk the eggs, milk, salt, and pepper until well blended.
  • Heat the olive oil in an oven-safe skillet over medium heat. Add the onion, bell pepper, and zucchini and sauté 5 minutes until softened. Stir in the kale and squash and cook 2 minutes until the greens wilt.
  • Pour the egg mixture evenly over the vegetables. Sprinkle the cheese and herbs on top.
  • Transfer the skillet to the oven and bake 18-22 minutes, until the eggs are set and the top is lightly golden.
  • Cool slightly before slicing into wedges.