Adapted from a recipe in Vegetarian Times

The original recipe is made with Sweet Potatoes rather than Butternut Squash.

12 oz of Butternut Squash, cut into 1/2 inch pieces

8 large Eatwell Farm Eggs

1 TB Dijon Mustard, divided

1 tsp Apple Cider Vinegar

1 TB Olive Oil

1 cup Onion, diced 

4 large Kale leaves, ribs removed, leaves torn into 2- inch pieces 

1/2 cup crumbled Goat cheese (2 oz)

Preheat oven to 400.  Place butternut squash in a saucepan, cover and cook until tender (or cook in microwave on high for 5 minutes).  Drain.  Meanwhile, whisk together eggs, mustard, and vinegar, season with salt and pepper, if desired.  Coat large ovenproof non-stick skillet with cooking spray.  Add oil to skillet and place over medium-high heat.  Add onion, and saute 3 minutes, or until onion begins to soften.  Add kale, and cook 2 minutes or until kale is wilted but still bright green.  Add butternut squash and toss to blend, arranging vegetables over bottom of skillet. Carefully pour eggs over top without displacing vegetables.  Cook 3 minutes or just until bottom of frittata is set.  Transfer skillet to oven.  Bake 10 minutes, or until frittata is set in center.  Loosen frittata from skillet using heat-proof spatula, and slide frittata onto platter.  Sprinkle with cheese; let stand 1 to 2 minutes to soften cheese.  Cut frittata into 4 wedges and serve.