Butternut Squash, Mushroom, Sausage and Kale Frittata from Closet Cooking

A frittata packed full with Italian sausage, butternut squash, mushrooms, kale and gruyere.

Servings: makes 6+ servings

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
  • 1/2 pound Italian sausage, casings removed
  • 1 tablespoon oil
  • 2 cups butternut squash, cut into bite sized pieces
  • 1 tablespoon oil
  • 1 onion, diced
  • 4 ounces mushrooms, sliced
  • 1 cup kale, torn into bit sized pieces
  • 1 tablespoon sage, thinly sliced
  • 8 eggs
  • 1/2 cup milk or cream
  • 1 cup gruyere, shredded
  • salt and pepper to taste
  1. Cook the Italian sausage over medium-high heat in a pan and set aside.
  2. Add the oil and butternut squash to the pan, cook until tender, about 7-10 minutes, and set aside.
  3. Add the oil, onion and mushrooms and cook until the onions are tender and the mushrooms are browned, about 7-10 minutes.
  4. Add the kale and saute until wilted, about 3-4 minutes.
  5. Mix everything in a large bowl, pour it back into the pan and cook over medium heat until the eggs are almost set, about 7-10 minutes.
  6. Transfer the pan to a preheated 400F oven and bake until the eggs have set, about 10 minutes.