This Fall Frittata with Sausage, Butternut Squash, and Kale is a very cozy brunch dish. Ricotta adds rich creaminess to this brunch recipe.
- 1/2 lb ground bulk sausage
- 12 oz (about 1 3/4 cup) frozen diced butternut squash - may substitute for fresh pre-roasted dices
- 67 g (about 2 cups) Lacinato/Italian kale, de-ribbed and chopped
- 12 large eggs
- 1/2 tsp red pepper flakes
- 1/2 tsp Kosher salt
- 1/2 tsp cracked black pepper
- 1/4 tsp dried thyme
- 186 g (about 3/4 cup) whole milk ricotta cheese (see notes)
- Preheat oven to 375 degrees F (190 C).
- In a large cast-iron pan (or oven-safe pan*) over medium-high heat, brown the sausage until it is mostly cooked through, then lower the heat to heat to medium.
- Add the frozen butternut squash to the pan and allow to cook with the sausage for a few minutes to thaw, then add the kale.
- In a medium mixing bowl, whisk the eggs and season with red pepper flakes, Kosher salt, cracked black pepper, and thyme.
- By now the sausage will have cooked through, the butternut will have thawed and begun to brown, and the kale will have wilted. Pour the eggs over the top of the mixture.
- Spoon the ricotta cheese over the top of the frittata in several large, evenly spaced dollops.
- Transfer the frittata to the oven and bake for 25-30 minutes or until a knife comes out clean. The top of the frittata will likely glisten slightly from the oil rendered from the sausage, so don't mistake this for undercooked egg.
- Slice and serve warm. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
- Serving Size: 1 serving
- Calories: 344
- Sugar: 3 g
- Sodium: 205 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 289 mg
Keywords: Fall Frittata, Butternut Squash, Sausage, Kale, Ricotta