Downshiftology · by Lisa Bryan★ 5.0 (22)
Kale and Butternut Squash Frittata
NUTRITION · PER SERVING40M COOK
CAL 14%·PRO 31%
CARBS 13G18% OF CAL
3G FIBER5G OTHER5G TOTAL SUGAR
FAT 20G62% OF CAL
7G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory egg-based dish combining kale and butternut squash with goat cheese. The frittata is creamy and vegetable-forward, making it versatile for breakfast or dinner.
mainamericanegg disheggs🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons olive oil
- 2 garlic cloves (minced)
- 1/2 onion (diced)
- 2 cups (packed) chopped kale leaves
- 2 cups cooked and cubed butternut squash
- 10 large eggs
- 1/2 cup yogurt (or dairy-free yogurt/coconut milk)
- 4 ounces goat cheese
- salt and pepper
At a glance
PER SERVING · TIME 40M
CAL 14%·PRO 31%
CARBS 13G18% OF CAL
3G FIBER5G OTHER5G TOTAL SUGAR
FAT 20G62% OF CAL
7G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 372mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 353mg
- Calcium
- 140mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 372MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.