Grammy's Kitchen · Frittata · Kale and Butternut Squash Frittata
One of 55 frittata recipes we measured
from downshiftology.com
22 cooks on downshiftology.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| dairy | 24% | 16% |
| fat | 8% | 5% |
| protein add | 23% | 28% |
| vegetables and beans | 56% | 60% |
| salt | 0% | 0% |
| aromatics | 16% | 16% |
| liquid | 24% | 15% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 41 g | 3 tablespoons olive oil |
| 6 g | 2 garlic cloves (minced) |
| 75 g | 1/2 onion (diced) |
| 2 cups (packed) chopped kale leaves | |
| 280 g | 2 cups cooked and cubed butternut squash |
| 500 g | 10 large eggs |
| 122 g | 1/2 cup yogurt (or dairy-free yogurt/coconut milk) |
| 113 g | 4 ounces goat cheese |
| salt and pepper |
Method: 7 steps, published by downshiftology.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was the best recipe I’ve ever served for Brunch! My guest loved it and so did I. It was super easy to make and presented well on the table. I paired it with a crusty bread and an infused olive that I tweaked from your Greek salad dressing….using the same ” — a cook, 5.0★
“Excellent! Mine came out fluffy. I made with summer squash and kale from my garden. In addition to adding a sprinkle of salt on the onions and the squash, I also added 1t salt to the eggs and it was perfectly salted. Be sure to watch the frittata in the oven e” — a cook, 5.0★