2 cups butternut squash, peeled and diced into small cubes
2 handfuls fresh kale
1 cup grape tomatoes, halved
1 shallot, diced
¼ tsp thyme
½ tsp rosemary
½ tsp salt
¼ tsp pepper
Instructions
Preheat oven to 350 degrees and grease a 9x13 baking dish.
Place a large skillet on the stove over medium heat and add the bacon pieces. Cook until browned and transfer to a paper towel lined plate and dab the grease. Leave as much bacon grease in the skillet as possible.
Add the shallot and squash to the skillet and cook for 5-7 minutes stirring occasionally. Mix in the kale and cook until just wilted.
Add the eggs to a large bowl and whisk. Add the grape tomatoes, squash mixture, bacon and seasoning. Mix well. Transfer egg mixture to the greased baking dish.
Bake for 45 minutes.
Enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2018/10/29/fall-squash-egg-frittata/