recipeName: baked frittata with butternut squash, kale & sage
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
steps: 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.
NER: olive oil butternut squash shallot kale water egg whites sage leaves salt pepper goat cheese wheat bread