Before I get tangential, I want to take a quick moment and note this is the very first recipe with animal protein ever shared on In My Bowl. Not because my husband, my mother, my brother, my best friend, my neighbor, my reader doesn’t eat meat. Actually quite the contrary. But because this forum has always been meant as a sneaky little way to accessibly incorporate more plants into all of our diets – regardless of what our diets may be. Because health belongs to everyone. And so in that same vain, with creative liberties and open mindedness, here we go: Vegetables With A Side Of..
In the attempt to be candid about Andrew and my approach to workweek balance, it would be a disservice to only share half of our story. Living as a partnership with a table pseudo-divided, we’ve found mealtime success in shared fundamentals- in the shared celebration of unprocessed ingredients, of seasonally sourced produce, of our local farmer, of munching mindfully. And though Andrew’s bowls are often filled with more eggs, his mugs filled with more bone broth, we’re conscious of keeping plants as our focus. Anyways, as I mentioned yesterday – in our home, successful balance in often found in redundancy: in pre-scheduled time for workouts, for meetings, for bulk-prepared meal-prep, but also a redundancy in utilizing our entire pantry. Every crumb is given purpose. Similar to our beloved porridge pots, we’ve found frittatas are not only sensitive to our time and monetary budgets, utilizing cost effective ingredients like eggs and seasonal produce as well as use up the odds and ends lingering in our fridge, but make a workweek’s worth of nourishing meals without requiring too much kitchen effort or gadgetry. With our cast iron skillet handy, recently, Andrew’s been smitten with this combination – a late winter vegetable medley of roasted butternut squash (also utilized this week in my brown rice porridge), leafy kale, and red onion. Coupled with a dozen pasture raised eggs and a light sprinkle of goat cheese, Andrew serves his frittata with 2 thick slices of almond flour toast and a piping mug of coffee.
Winter Vegetables with Egg Frittata
makes 6 servings
1 medium butternut squash, peeled and cubed
3 tablespoons olive oil, divided
one dozen large eggs (preferably: organic + pasture raised from a local farmer)
½ large red onion, peeled and diced
2 cups kale, roughly chopped
½ cup goat cheese, crumbled
salt & pepper to taste
Preheat oven to 425 degrees F, rack in the middle. Line a baking sheet with parchment.
Toss cubed squash with 1 tablespoon olive oil, salt and pepper, then roast for 45 minutes, or until fork tender. Remove from heat, set aside, then up oven’s temperature to 450 degrees F.
In a large bowl, whisk the eggs. Season with desired salt and pepper, then set aside.
In a large cast iron or oven-safe skillet, heat remaining two tablespoons olive oil over medium-high heat. Add diced onion and sauté, stirring frequently, until onion is soft and beginning to brown (4-6 minutes). Stir in roasted squash and kale and sauté until kale has just wilted. Transfer vegetable mixture to a large bowl.
Reduce stove-top heat to medium-low, then using the same skillet, add the eggs and cook for about 5 minutes or until the eggs are just set and there isn’t a lot of liquid running around the pan. Sprinkle the eggs with the crumbled goat cheese, then the prepared vegetables.
Place the skillet in the oven and bake for 7-10 minutes, or until the frittata appears cooked through and fluffed. Slice into six wedges, serve and enjoy!
this frittata will keep for up to one week refrigerated in airtight tupperware