Baked Frittata With Butternut Squash, Kale & Sage

Ingredients

• 1 tablespoon olive oil
• 2 cups diced butternut squash
• 1 shallot, finely chopped
• 4 cups thinly sliced kale
• 1 tablespoon water
• 8 egg whites
• 3 large fresh sage leaves, chopped
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• ¼ cup crumbled goat cheese
• 6 slices whole-wheat bread, toasted

Preparation

1. preheat the oven to 200°c.
2. heat oil in a medium nonstick ovenproof or cast-iron skillet over medium-high heat. add squash and cook, stirring occasionally, until tender, about 10 minutes.
3. add shallot; cook for 1 minute. stir in the kale.
4. add water; cover and reduce heat to medium-low. cook until the kale is tender, about 5 minutes.
5. remove from heat; spread the mixture evenly in the pan.
6. whisk egg whites, sage, salt, and pepper in a large bowl. pour the egg mixture over the squash and kale in the pan. sprinkle evenly with cheese. bake until set in the center, 8 to 12 minutes.
7. holding the pan over a cutting board and using a large spatula, lift and slide the frittata out of the pan and onto the cutting board. cut into wedges and sprinkle with leftover sage. serve with toast.