Butternut Squash, Mushroom, Kale and Sausage Frittata

Butternut Squash, Mushroom, Sausage and Kale Frittata
I have had the idea of using the flavour combo of butternut squash, mushrooms, kale and possibly Italian turkey sausage in a recipe for a couple of weeks but I could never really decide what to use them in and I never really had the time to think about it. Now that things have calmed down a bit I finally got to thinking about it and although my initial idea to use them in a quinoa salad sounded good I was looking for something a little different and a frittata sounded perfect! A frittata is an egg dish similar to a quiche except that it does not have a crust and it is cooked on the stove top until the eggs have set on the bottom before being transferred to the oven to finish baking. Frittatas can be filled with pretty much anything and I was thinking that the butternut squash, mushrooms, kale and sausage combo would be a great one! Even though this frittata takes a bit of time time make everything is pretty straight forward and easy and the final result is well worth the effort!

Butternut Squash, Mushroom, Sausage and Kale Frittata
Just look at those big chunks of butternut squash and mushrooms!

Butternut Squash, Mushroom, Sausage and Kale Frittata

Butternut Squash, Mushroom, Kale and Sausage Frittata

A frittata packed full with Italian sausage, butternut squash, mushrooms, kale and gruyere.


Servings: makes 6+ servings

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

Printable Recipe
Ingredients
  • 1/2 pound Italian sausage, casings removed (omit for vegetarian)
  • 1 tablespoon oil
  • 2 cups butternut squash, cut into bite sized pieces
  • 1 tablespoon oil
  • 1 onion, diced
  • 4 ounces mushrooms, sliced
  • 1 cup kale, torn into bit sized pieces
  • 1 tablespoon sage, thinly sliced
  • 8 eggs
  • 1/2 cup milk or cream
  • 1 cup gruyere, shredded
  • salt and pepper to taste
Directions
  1. Cook the Italian sausage over medium-high heat in a pan and set aside.
  2. Add the oil and butternut squash to the pan, cook until tender, about 7-10 minutes, and set aside.
  3. Add the oil, onion and mushrooms and cook until the onions are tender and the mushrooms are browned, about 7-10 minutes.
  4. Add the kale and saute until wilted, about 3-4 minutes.
  5. Mix everything in a large bowl, pour it back into the pan and cook over medium heat until the eggs are almost set, about 7-10 minutes.
  6. Transfer the pan to a preheated 400F oven and bake until the eggs have set, about 10 minutes.

Similar Recipes:
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Roasted Red Pepper and Italian Sausage Frittata topped with Marinara and Mozzarella
Artichoke and Spinach Frittata
Roasted Butternut Squash with Caramelized Onions, Gorgonzola and Crispy Fried Sage
Kale, Butternut Squash and Mushroom Miso Soup
Chipotle Roasted Pumpkin, Mushroom and Kale Quesadillas with Chipotle Pumpkin Crema and Kale Salsa

14 comments:

Rachel (TwoHealthyPlates.com) said...

This looks great - I love how versatile egg dishes are - a great way to clean out the fridge!

Dara @How_To_Eat said...

The frittata is the perfect quick weeknight meal. And a one disher! This version looks fantastic! Love the combo of flavours!

anniebakes said...

oh yummy, kevin I love this combination of goodies, this is going on the list!! anne

Rosa's Yummy Yums said...

A mouthwatering combination! This frittata is wonderful.

Cheers,

Rosa

Joanne said...

You have such a knack for combining flavors, Kevin! this frittata sounds like the perfect mix of sweet and salty from the squash and sausage.

Little Kitchie said...

frittatas are always the perfect vehicle for trying new flavors! this one looks terrific!

ROR said...

oh yum. :)

Mushrooms Canada said...

What an excellent combination of flavours! This frittata is certainly worth the wait, but I can't wait to try it myself. Thanks for sharing this beautiful recipe.

-Shannon

Loretta E. said...

Looks fabulous! I love frittatas and this combination sounds fantastic!

Tara {The Silver Lining} said...

YUM! Definitely trying this recipe!

Michelle Beissel said...

Simply gorgeous in looks and scrumptious in taste. Kudos!

Maya said...

My daughter doesn't like frittatas (I know, right?) and my husband is a vegetarian, so I tweaked your recipe to use veggie sausage & gnocchi & it came out fabulous. I subbed the onions for some caramelized I had on hand, I sauteed the kale with a bit of garlic, & pan-fried the gnocchi, then tossed it all together with the shredded gruyere. Yet another CC recipe becomes a household favorite. :)

Anonymous said...

Just made this for dinner last night and ended up eating 2 helpings! So so good! Another winner from Closet Cooking! thanks from Seattle WA!

LISA V.

Anonymous said...

Since I have 2 vegetarians in the household, I omitted the sausage. This still had amazing flavor and was loved by everyone from age 14 - 50! Thanks for the great recipe!!

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