Speaking of dinosaurs... dinosaur kale is absolutely delicious! If you are new to the paleo and whole 30 life and you are still wary of kale, the dinosaur kale is a great place to start, because it is softer and has a much less intense flavor than the other forms of kale. You read more about different kinds of kale in my blog post here.
Anyway, when life becomes madness, sometimes simplifying in little ways can make a huge difference. I have been battling some adrenal fatigue lately and have been having trouble sleeping, so waking up to my perky self is taking a little longer than I would like... Oh, a fantastic make-ahead breakfast that means no doing dishes in the morning, I get to hit snooze a few more times, and vegetables will be sneaking into my family's meals in a delicious way? Sign me up! If you want to know what we have had to eat for breakfast for the past week, well, you're looking at it... So, take advantage of the awesome seasonal produce and, you know, give yourself a much deserved break with this bacon, butternut squash, and kale fritatta.
6 servings, 10 min prep, 35 min bake
Ingredients: 12 large eggs, 1/2 pound bacon, 1/2 butternut squash, 1 head dinosuar kale, 1/2 cup cherry tomatoes, 1 teaspoon mixed garlic and herb seasoning (such as the one from Primal Palate), sea salt, ground black pepper, grassfed butter or ghee.
- Preheat the oven to 350 degrees farenheight.
- In a large mixing bowl, whisk together 12 large eggs, 1 teaspoon mixed garlic and herb seasoning (such as the one from Primal Palate), a pinch of sea salt, and a pinch of ground black pepper.
- Trim the outer rhind from your butternut squash and use your spiral slicer to spiralize it (I use the 4 blade model from Paderno USA). If you don't have a spiralizer, you can use a mandoline slicer (I use the Tupperware model), or simply thinly slice by hand.
- Wash, de-stem, and thinly slice one head of dinosaur kale.
- Add the spiralized butternut squash and chopped kale to the egg mixture with 1/2 pound chopped bacon then stir to combine.
- Grease a 9 x 13 inch glass baking pan liberally with grassfed butter or ghee then pour the fritatta mixture into the pan.
- Chop 1/2 cup cherry tomatoes and place them on top of the fritatta mixture.
- Place the fritatta in the oven to bake for about 35 minutes or until the eggs in the middle have set.
- Allow to cook slightly, slice, serve, and relax.
Butternut squash is an abundant source of vitamin A, which is important for supporting the immune system, bone growth, reproductive health, and, along with the vitamin C from the kale, lifelong vision. Kale is also high in folate and magnesium, two nutrients that are typically deficient in the Western diet. Finally, heating the tomatoes in the oven causes them to release more lycopene, a powerful antioxidant, which helps protect the body from damage by free radicals.