Fall temps call for more warm & hearty dishes and this squash and kale frittata makes for a delicious meal in a flash. Squash is in season and is rich in vitamin A (think great skin & great vision!) and vitamin C (hello immunity! not to mention collagen building for beautiful skin, tissue, growth, healing & repair!). Kale is rich in just about every nutrient - it's one of the most nutrient dense foods you can eat!
Squash is high in fiber and nutritional value but low in calories so it will fill you up with the good stuff without filling you out! I am always stressing the importance of balanced meals; getting enough protein, fiber, whole food carbs, and good fats and this is all of the above!
I highly recommend baking up one large squash per week so that you have it ready to use in a variety of dishes. SOO good... I hope that you enjoy this filling frittata!
- one bunch of curly kale with the stalks trimmed off
- 2 tbsp olive oil
- 2 cloves of garlic
- 1 onion diced
- 4 eggs
- 1 carton egg whites
- 2 cups butternut squash roasted and cubed
- 1/2 cup chickpeas drained and rinsed
- 2 tbsp raw pumpkin seeds
- sea salt and cracked pepper to taste
- Pre-heat the over to 400°. Tear the kale into bite size pieces and in a bowl massage it with 1/2-1 tbsp of olive oil. In a skillet over medium heat sauté the kale, onion and garlic in 1 tbsp olive oil. Whisk eggs and egg whites and add them and the chickpeas into the skillet & combine. Sprinkle pumpkin seeds on top. Place in the middle rack in the oven for 8-10 minutes and slice into the center to check. If the center is still runny then pop it back in for a few more minutes. When it's done, remove from the oven, let cool for 5-10 mins, cut into wedges and serve 🙂