baked frittata with butternut squash, kale & sage

Serves: 6

Ingredients:
1 tablespoon olive oil
2 cups diced butternut squash
1 shallot, finely chopped
4 cups thinly sliced kale
1 tablespoon water
8 egg whites
3 large fresh sage leaves, chopped
¼ teaspoon salt
¼ teaspoon ground pepper
¼ cup crumbled goat cheese
6 slices whole-wheat bread, toasted

Method:
preheat the oven to 200°c.
heat oil in a medium nonstick ovenproof or cast-iron skillet over medium-high heat. add squash and cook, stirring occasionally, until tender, about 10 minutes.
add shallot; cook for 1 minute. stir in the kale.
add water; cover and reduce heat to medium-low. cook until the kale is tender, about 5 minutes.
remove from heat; spread the mixture evenly in the pan.
whisk egg whites, sage, salt, and pepper in a large bowl. pour the egg mixture over the squash and kale in the pan. sprinkle evenly with cheese. bake until set in the center, 8 to 12 minutes.
holding the pan over a cutting board and using a large spatula, lift and slide the frittata out of the pan and onto the cutting board. cut into wedges and sprinkle with leftover sage. serve with toast.