(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