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Savory Fall Frittata

Savory Fall Frittata

INGREDIENTS

  • 3 tbsp coconut oil
  • 3 cups butternut squash (cut into ½” cubes)
  • 5 oz baby kale
  • 2 tsp SalterieOne Classic Sea Salt
  • 3.5 oz shiitake mushrooms (roughly chopped)
  • 6 extra large eggs
  • ½ cup heavy cream
  • 1 tsp SalterieOne East Blend

METHOD
  • Heat 2 tbsp coconut oil over med/med-high heat.
  • Once oil is hot, add 3 cups chopped butternut squash and sauté for 10 mins stirring occasionally. 
  • Add 5 oz baby kale and 1 tsp SalterieOne Classic Sea Salt and cook for 10 minutes while stirring often.
  • Add 1 tbsp coconut oil, 1 tsp SalterieOne East Blend and 3.5 oz mushrooms and cook for 5 minutes.
  • Grease a 9” pie tin, transfer the vegetables to the tin and spread evenly.
  • Whisk together 6 extra large eggs and ½ cup heavy cream, then pour over the vegetables.
  • Cook at 400 for 30 minutes until firm throughout. 

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