5.0 from 15 votes
Butternut Squash, Bacon, Kale + Goat Cheese Frittata
This simple recipe for Butternut Squash, Bacon, Kale, + Goat Cheese Frittata is an easy and flavorful egg dish using seasonal fall vegetables.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 servings
Calories: 250 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 5 lices Bacon diced
- 1 shallot sliced
- 4 cups loosely packed raw kale hard stems removed
- 2 cups cooked and cubed butternut squash*
- 8 eggs
- ¾ teaspoon salt
- Black pepper to taste
- 4 oz goat cheese
Notes
- *I used leftover roasted squash from the night before, but any hard winter squash, (such as kabocha, acorn, or delicata), pumpkin or sweet potatoes may be substituted. Simply dice and roast the squash in the oven for about 20 minutes, or until tender, before proceeding with the recipe.
Nutrition Information
Serving
6g
Calories
250kcal
(13%)
Carbohydrates
9g
(3%)
Protein
15g
(30%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.05g
Cholesterol
239mg
(80%)
Sodium
591mg
(25%)
Potassium
456mg
(13%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
9942IU
(199%)
Vitamin C
52mg
(58%)
Calcium
198mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 250
% Daily Value*
| Serving | 6g | |
| Calories | 250kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 239mg | 80% |
| Sodium | 591mg | 25% |
| Potassium | 456mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 9942IU | 199% |
| Vitamin C | 52mg | 58% |
| Calcium | 198mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.