Butternut Squash Frittata Recipe – Dairy Free

Butternut Squash Frittata Recipe – Dairy Free

Butternut Squash Frittata Recipe - Dairy Free

Print Pin
Course: Brunch
Cuisine: Italian
Keyword: dairy free frittata
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people


  • 1 small butternut squash or 2 delicata squash*
  • 2 Tablespoons + 1/4 cup extra virgin olive oil
  • 1 medium onion
  • 1/2 large bunch kale
  • 12 large eggs
  • 2 teaspoons Herbes de Méditerranée or Herbes de Provence (without lavender)
  • 2 teaspoons kosher salt
  • snipped chives for garnish


  • Preheat oven to 325 degrees F. Peel butternut squash with a strong peeler and cut in half lengthwise. Scoop out seeds and slice into 1/4" thick slices. Toss with 2 Tablespoons olive oil and arrange on a large rimmed baking sheet in one layer. Bake until tender but not browned, 18-20 minutes.
  • Cut onion in half, peel, and thinly slice. De-stem kale and tear the leaves into pieces, so that you have 2 cups. Whisk eggs in a large bowl.
  • Heat remaining 1/4 cup oil in a 10" cast iron or other oven proof skillet over medium heat. Add onion, herb blend, and a pinch of salt, and cooking, stirring occasionally, until onions soften. If they start to brown, turn down the heat. Add kale leaves and cook for 5 minutes until wilted. Toss in roasted squash.
  • Whisk 2 teaspoons kosher salt into eggs, and pour into skillet. Shake gently so everything is in an even layer in the pan. Cook for about 5 minutes, until edges are starting to set. Transfer to oven and bake for 20 minutes, or until eggs are cooked through.
  • Garnish with chives.


*If using delicata squash, they don't need peeling. 
Tried this recipe?Share @agoodcarrot or tag #agoodcarrot!