Mini Spiralized Butternut Squash and Feta Frittata
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and pepper to taste
- 1/4 teaspoon paprika
- 1/4 easpoon red pepper flakes
- 1/2 tablespoon extra virgin olive oil
- 4 large eggs beaten
- 1 small garlic clove minced
- 1 packed cup curly kale chopped
- 1.5 cup butternut squash blade d noodles (about 1/4 of a s
- 2 tablespoons well-crumbled feta cheese (or goat cheese or omit if dairy-free)
- Carbohydrate 2.24610875 g
- Cholesterol 1057.5 mg
- Fat 25.676996875 g
- Fiber 0.0648375012874603 g
- Protein 31.5170725 g
- Saturated Fat 7.86225075 g
- Serving Size 1 1 slices (2 people) (252g)
- Sodium 368.608393229167 mg
- Sugar 2.18127124871254 g
- Trans Fat 4.192172 g
- Calories 366 calories
Preheat the oven to 425 degrees.Place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the kale, garlic and red pepper flakes and season with salt and pepper. Cook for 5 minutes or until kale is mostly wilted and place in an 8†oven-safe skillet. Then, in the skillet used to cook the kale, add in the butternut squash noodles and season with salt, pepper and paprika. Toss and cook for 5 minutes or until noodles are mostly wilted. Place the cooked noodles into the 8†skillet and make sure the kale and noodles are evenly distributed in the skillet.While the butternut squash cooks, stir in the feta to the beaten eggs. Pour the eggs evenly over the frittata and season with pepper. Let cook for 1 minute or until eggs set on the bottom.Bake the 8†skillet frittata for 10-13 minutes or until eggs are cooked through and edges are lightly brown and when pierced with a toothpick, the toothpick comes out clean. Remove from the oven and divide into four slices.
