Savory Harvest Frittata with Butternut Squash & Kale

I was invited to a Feedfeed event at their beautiful loft and cooking & entertaining space in Brooklyn last night. The theme was a Fall Feast called CookForJoy featuring Simply Organic Spices. I actually use these spices in my own kitchen because I believe they are of the highest quality and I also love the fact that they are organic.

The folks at The Feedfeed asked us to make a dish of our choice (using spices provided for us from Simply Organic Spice Company) to add to the fall  feast. We were asked to share with others what it means to each of us to cook for joy! For me it means sharing my passion for cooking healthy food with my family & friends…preferably with everyone making something to share. My grown children all are wonderful cooks and when we get together there is a lot of action around the kitchen. Thanksgiving is our favorite holiday, because everyone joins in and makes some delicious dish. But any occasion when we are all together is a chance to create an amazing meal together!

We were given an assortment of spices from Simply Organic and were supposed to choose one or two for our dish. I decided to use the Sage & the Rosemary in my dish. I chose a frittata because it is a good dish to share with a crowd and is something I make for breakfast frequently when we have overnight guests. It can be eaten warm out of the oven, or at room temperature. This works out perfectly when guests get up a different times. It is delicious with a side of greens and toast!

I made my frittata in a sheet pan to make it easier to serve and cut into squares for a crowd. I actually added to the amounts in this recipe to make more for a crowd! (and to fill my extra large sheet pan).


one dozen eggs
1/2 cup of whole milk
1  1/4 cups of grated aged gouda  (reserve 1/4 cup for the top)
1 teaspoon of Simply Organic sage
2 teaspoons of Simply Organic rosemary
salt & pepper to taste
Vegetables to be added:  
2 – 3 cups of peeled, and sliced butternut squash
1 small red onion sliced
1 cup of sliced and chopped sweet peppers
1 – 2 cups of chopped kale (or baby kale)
2 TB. of olive oil (to brush on vegetables)
1 cup of ricotta cheese
fresh rosemary, sage, oregano & thyme
2 – 3 TB. of pomegranate seeds
salt & pepper to taste
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To prepare:
Spread the cut and sliced vegetables on a baking sheet. Brush with the olive oil. Roast at 400 degrees for 10 – 12 minutes until golden and easily pierced with a knife.
Whisk the eggs, milk, cheese and spices together in a medium bowl.
Line a deep 9″ x 12″ sheet pan with parchment paper. Pour the egg mixture into the pan and place it in the oven.  Cook for about 10 minutes until it just begins to set.
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Pull the rack out and place the vegetables over the top of the frittata,. Add dollops of the ricotta and then add the last 1/4 cup of cheese on top.
Bake at 375 for another 20 – 30 minutes until the center just is firm.   (don’t overcook)
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Garnish with fresh herbs and pomegranate seeds.
Let the frittata sit for 10 – 15 minutes before cutting.
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Serve and enjoy!




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