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Donna R. Luis

Roasted Pumpkin Kale Frittata

A colorful combination of roasted pumpkin, tender kale, tangy goat cheese, and fluffy eggs creates a simple frittata with a golden, puffed finish. It comes together quickly in an oven-proof skillet and works beautifully for breakfast, lunch, dinner, or a packed meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion diced
  • ½ bunch lacinato kale de-stemmed and thinly sliced
  • Salt and pepper to taste
  • 2 cups roasted pumpkin cubed
  • 5 ounces goat cheese crumbled
  • 10 large eggs
  • ½ cup milk optional

Equipment

  • Large oven-proof skillet
  • Large mixing bowl
  • Whisk
  • Cutting board
  • Chef’s knife
  • Spatula or wooden spoon

Method
 

  1. Preheat the Oven: Preheat the oven to 180°C / 350°F.
  2. Heat the Oil: Warm the extra virgin olive oil in a large oven-proof skillet over medium heat.
  3. Cook the Onion: Add the diced yellow onion to the skillet and cook, stirring frequently, until the onion becomes translucent.
  4. Wilt the Kale: Add the de-stemmed, thinly sliced lacinato kale and cook, stirring frequently, until the kale has wilted.
  5. Season the Vegetables: Season the cooked onion and kale with a little salt and pepper.
  6. Add the Pumpkin: Scatter the cubed roasted pumpkin evenly over the cooked kale and onion mixture.
  7. Add the Goat Cheese: Sprinkle the crumbled goat cheese over the pumpkin and vegetables.
  8. Whisk the Eggs: Crack the eggs into a large bowl and whisk them together with the milk, if using.
  9. Add the Egg Mixture: Pour the egg mixture evenly over the kale, pumpkin, and goat cheese, then gently shake the skillet to help distribute the eggs throughout the vegetables.
  10. Transfer to the Oven: Remove the skillet from the stovetop and place it in the preheated oven.
  11. Bake the Frittata: Bake for 5–10 minutes, until the frittata begins to set.
  12. Broil the Top: Switch the oven to the broil setting and broil for about 5 minutes, watching closely so the top becomes puffed and golden without burning.
  13. Check for Doneness: The frittata is ready when the top is puffed and golden and the center jiggles only slightly when the pan is gently shaken.
  14. Cool Before Slicing: Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving.

Notes

  • Use a large oven-proof skillet so the eggs, vegetables, and cheese can cook together without needing to transfer the mixture.
  • The milk is optional, so the frittata can be prepared with or without it.
  • Watch the frittata carefully during broiling because the top can burn if left unattended.
  • The finished frittata should be puffed and golden, with only a slight jiggle when the pan is gently shaken.
  • A cast-iron skillet is not required; any oven-proof skillet or frying pan can be used.
  • If you do not have an oven-proof skillet, sauté the onion and kale on the stovetop, then transfer them to a greased baking dish before adding the eggs.
  • Butternut, acorn, or delicata squash can be used instead of roasted pumpkin.
  • Frittata can be served hot, at room temperature, or cold, making it suitable for make-ahead meals.