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KALE & BUTTERNUT SQUASH FRITTATA

KALE & BUTTERNUT SQUASH FRITTATA

(Prep Time :10 min  | Cooking Time :30 min | Serve: 8 )

This kale and butternut squash frittata is a tasty and simple one-pan breakfast. It's loaded with kale, butternut squash and cheese and is fluffy and thick. Kale is an antioxidant-rich, fibre-rich and vitamin A-rich superfood. Vitamins, minerals and disease-fighting antioxidants abound in butternut squash.

Ingredients

  • 3 tablespoons coconut oil
  • 2 cups (packed) chopped kale leaves
  • 2 cups cooked and cubed butternut squash
  • 10 large eggs
  • 1/2 cup coconut milk
  • 4 ounces cream cheese
  • 1 heaped teaspoon CLASSIC Spice Blend

Instructions

  • In a 10-inch cast iron skillet, heat the coconut oil over medium heat. Reduce the heat to medium-low and continue to stir for 3-4 minutes, or until the kale is soft and wilted.

  • While the kale is wilting, whisk together the eggs and coconut milk in a large mixing basin until smooth. Add CLASSIC Spice Blend to the egg mixture.

  • Reduce the heat to low and add the cubed butternut squash, kale, to the pan.

  • Sprinkle the cream cheese on top of the egg mixture in the skillet. Cook for 8-10 minutes, or until the sides begin to firm up.

  • Place the frittata to the oven and turn on the top broiler. Cook for a further 8-10 minutes, checking every few minutes to ensure the top does not brown too much.

  • Take the frittata out of the oven, slice it up, and serve it.

 Why this is good for you?

  1. Very high in antioxidants.
  2. Excellent Source of Vitamin C
  3. Best Sources of Vitamin K and Vitamin A
  4. High in fibre

 

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