Winter Squash Frittata

This winter frittata is a thick, hearty omelet that is packed with kale, Butternut squash and coconut milk. It is a perfect dish for a cold winter day, as it is both warming and satisfying.


winter squash frittata


  • 9 Eggs
  • 1 cup Baby Arugula or Baby Kale
  • 2 cups cubed Butternut squash, or winter squash of your choice
  • 1-2 Tbsp. Olive or Avocado Oil
  • 1 Tbsp. Coconut Milk
  • Salt and Pepper


  • Step 1

    Preheat your oven to 350 degrees Fahrenheit. Toss the butternut squash with oil, salt and pepper. Line a sheet pan with parchment and arrange the cubed squash in a single layer on the pan. Roast for 30-40 minutes, or until the squash is tender. Set it aside and allow it to cool.

  • Step 2

    In a large bowl, whisk the eggs and coconut milk together. Add in the cubed squash and greens. Add a good pinch of salt and pepper and mix together.

  • Step 3

    Grease an 8 or 9 inch baking pan with butter or oil. Pour the egg mixture into the pan. Bake for 25-35 minutes (depending on size of pan). The egg should be fully cooked and just set in the center. Allow the dish to cool slightly before slicing and enjoying.

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