Butternut Squash, Bacon, Kale + Goat Cheese Frittata

• Gluten free

• Meat

  • 5 slices Bacon

• Produce

  • 2 cups Butternut squash, cooked and cubed
  • 4 cups Kale, loosely packed raw
  • 1 Shallot

• Refrigerated

  • 8 Eggs

• Baking & Spices

  • 1 Black pepper
  • 3/4 tsp Salt

• Dairy

  • 4 oz Goat cheese

Found on coleycooks.com

Ingredients

• 5 slices bacon, diced
• 1 shallot, sliced
• 4 cups (loosely packed) raw kale, hard stems removed
• 2 cups cooked and cubed butternut squash*
• 8 eggs
• 3/4 teaspoon salt
• black pepper to taste
• 4 oz goat cheese

Directions

• Preheat the oven to 400 degrees. Place the bacon in a cold, heavy bottomed, oven safe pan (cast iron is ideal), and bring up to medium heat. Render the bacon until its just beginning to crisp, abut 5 minutes. Add the shallot to the pan and cook for 2-3 minutes, until its translucent and just starting to brown. Add the kale to the pan with a splash of water, and toss it around for a few minutes, then throw a lid on the pan and let it steam for 2-3 minutes, or until tender. Remove the lid and add the cooked squash, then toss around until its warmed through. Crack the eggs into a medium bowl, add the salt and pepper, and whisk until thoroughly combined. Pour the eggs over the vegetables and use a rubber spatula to spread them out evenly. Crumble the goat cheese over the top, then place the pan in the oven for 10-15 minutes, until puffed up and golden on the outside. The inside should be totally set. If its still runny, place back in the oven for a few minutes more. Allow the frittata to rest for 5-10 minutes before slicing. Serve warm or at room temperature.