Butternut Squash, Leek, & Kale Frittata

Butternut Squash, Leek, & Kale Frittata

Ingredients:

- 8 eggs

- 1/3 c. Full fat coconut milk

- 1 1/2 tsp. Salt

- 1 tsp. Onion powder

- 1/2 tsp. Pepper

- 1/4 c. Nutritional yeast

- 1 c. Roasted butternut squash

- 1 c. Packed chopped kale

- 1 leek, chopped

- 1 clove minced garlic

- 1 Tbs. oil/ghee

Instructions:

1. Preheat the oven to 450. Chop the butternut squash into 1/2 inch cubes, and transfer to a baking sheet. Drizzle with oil, and roast for 25 minutes.

2. In the meantime, cut off the green portion of the leek, and slice the remainder lengthwise. Chop each half into small pieces. Chop the kale into bite-size pieces.

3. Saute the leek in a cast iron pan in 1 Tbs. oil or ghee over medium heat. Once the leek is soft and begins to caramelize, add the kale and the minced garlic. Saute for another 5 minutes, or until the kale is wilted. Turn off the stove until ready to add the squash and egg mixture.

4. Mix the eggs, coconut milk, salt, onion powder, pepper, and nutritional yeast in a bowl and whisk until well combined.

5. Once the butternut squash is soft, remove from the oven and turn the oven down to 350.

6. Bring the cast iron pan to medium-low heat, and add 1 c. of the butternut squash to the leek and kale mixture. Add the egg mixture to the vegetables, and let it cook on the stove for 2-3 minutes. Transfer the cast iron pan to the oven and cook for another 20 minutes, or until the center has set*

*If you don't have a cast iron, simply combine the sauted veggie mixture and the eggs in a greased circular or square baking dish and place in the oven.