The night before last, I had a recipe-fail. It sounded tasty in my head – angel hair pasta with kale and butternut squash, topped with lemon-y parsley bread crumbs and Pecorino Romano. Sounds good, right? Well, it ended up looking and tasting like a ball of yarn. Luckily, this frittata I made last night restored order in the house. Nothing better than a recipe that sounds good and is good, right?
So, guess what gave me the idea for this frittata – besides having leftover kale and roasted butternut squash from the night before? This super delicious pancetta, made by Matt Payne from Paynefully Good Artisans. He’s also the chef at Bad Bean Baja Grill, one of Joey’s and my top 2 favorite restaurants on the beach. Suuuuch good food. Anyway, the pancetta was a Secret Santa gift from our friends and I couldn’t wait to use it. It’s just the right salty pork goodness needed to balance out all the eggs and vegetables in the frittata. It’s thick and flavorful with the perfect amount of salt- for sure the best pancetta we’ve ever had.
So, if you’ve never made a frittata before, which maybe not a lot of you have considering spellcheck doesn’t even recognize the word as I type this… whaaaat? If you’ve never made one before, it’ll be your new favorite thing. It is fast and easy to throw together and even though this is a Kale, Butternut Squash, & Pancetta Frittata, you can substitute literally any greens, vegetables, or meat you have on hand. And this one uses feta but literally any cheese is fine. So easy. And a one-skillet meal, too!
Start by crisping up the pancetta in a 10″skillet, then scoop it out and set it aside to drain on paper towels. Throw some red onion and chile pepper in the skillet and cook until they’re just slightly softened. Add your kale until it’s nicely wilted and then your already-roasted butternut squash. Add the pancetta back to the skillet and distribute everything evenly around the pan. Whisk up 10 eggs with a couple tablespoons of heavy cream, salt, and pepper, and pour the eggs evenly over everything in the pan – don’t stir, just let the eggs fill in the gaps around the veggies and pancetta. Dot the top with crumbled feta, pop a lid on the skillet, and slide it into a 350 degree oven for about 18 minutes. You’ll know it’s done when you shake the skillet and the center jiggles just slightly.
I served this with roasted potatoes but I also really like some big pieces of toasted bread spread with goat cheese. There ya go – a super simple frittata recipe, which will redeem any previous cooking mistakes you may or may not have made this week!Print
Kale, Butternut Squash, and Pancetta Frittata
A quick and simple frittata with hearty kale, sweet and earthy butternut squash, and salty pancetta. Any greens, veggies, or meat you have on hand will work in this recipe!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 6 servings 1x
- 1 T extra virgin olive oil
- salt & pepper
- 4 pieces of pancetta, diced
- 1/2 of 1 red onion, thinly sliced
- 1 red fresno chile or any chile pepper you like, sliced into rings
- 2 big handfuls of kale, about 3 cups
- 1/2 C cubed, roasted butternut squash
- 10 eggs
- 2 T heavy cream or whole milk
- 1/4 C crumbled feta
- Preheat the oven to 350 degrees.
- Crack your eggs into a large bowl and whisk in heavy cream, 1 teaspoon of salt, and 1 1/2 teaspoons of pepper. Whisk until the whites and yolks are combined – 30-45 seconds.
- Heat the oil in a 10″ skillet over medium high heat and add the pancetta. Cook, stirring occasionally until it gets crispy.
- Using a slotted spoon, transfer the cooked pancetta to a paper towel-lined plate. Let the fat in the pan cool slighty, then pour out all but 2 tablespoons.
- Reduce the heat to medium low and add the onions, chile pepper, and a pinch of salt. Cook, stirring occasionally until the onions are slightly soft – about 5 minutes.
- Add the kale to the skillet and cook , stirring, for 4-5 minutes until it’s wilted.
- Add the butternut squash and the cooked pancetta to the skillet and stir to arrange everything evenly in the pan.
- Pour the egg mixture into the skillet, allowing it to seep into the gaps between the veggies and pancetta. It’s ok if some of the fillings are poking through the surface of the eggs.
- Dot the surface with crumbled feta and cover the skillet with a lid. Transfer it to the oven and bake for about 18 minutes. You’ll know it’s done when (using a pot holder) you shake the skillet and the center is slightly jiggly. Feel free to start checking it after about 15 minutes.
- Once it’s done, remove the skillet from the oven (using a pot holder). Slice the frittata into wedges and serve it right out of the skillet. Enjoy!
Feel free to swap out any greens, vegetables, or meat you have on hand!
If you only have a 12″ skillet, use 12 eggs instead of 10.