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Frittatas have become a beloved dish in kitchens around the world, celebrated for their versatility and ease of preparation. Whether enjoyed for breakfast, brunch, or dinner, frittatas provide a canvas for creativity, allowing cooks to incorporate a wide range of ingredients with delightful results. As the leaves change and autumn settles in, the seasonal favorites of pumpkin and kale come to the forefront, making this the perfect time to explore a savory pumpkin and kale frittata recipe. Not only is this dish a comforting blend of flavors, but it is also packed with nutritional benefits, making it a wholesome choice for any meal.

Savory Pumpkin & Kale Frittata

Discover the delightful flavors of autumn with this Savory Pumpkin & Kale Frittata recipe. Perfect for any meal, this dish combines creamy pumpkin puree and nutrient-rich kale with fresh eggs, offering both taste and nutrition. Easy to prepare, it’s ideal for busy weeknights or leisurely brunches. Plus, with its minimal ingredients and cooking time, you can enjoy a comforting, wholesome meal that celebrates the season's best produce.
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Ingredients
  

1 cup pumpkin puree (canned or homemade)

1 cup kale, chopped and stems removed

6 large eggs

1/2 cup milk (or plant-based milk)

1/2 cup feta cheese, crumbled

1 small onion, diced

2 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley (for garnish, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Sauté the Vegetables: In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and garlic. Sauté for about 3-4 minutes until they become translucent and fragrant.

      Cook the Kale: Add the chopped kale to the skillet. Cook for an additional 2-3 minutes until wilted. Season with salt, pepper, thyme, and paprika, stirring to combine.

        Mix the Pumpkin and Eggs: In a bowl, whisk together the pumpkin puree, eggs, and milk until well combined. Season with salt and pepper.

          Combine Ingredients: Pour the pumpkin and egg mixture over the sautéed vegetables in the skillet. Gently stir to evenly distribute the ingredients. Crumble feta cheese over the top.

            Cook on Stovetop: Cook on the stovetop for about 3-4 minutes, allowing the edges to set slightly.

              Bake the Frittata: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set in the center and lightly golden on top.

                Cool and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired. Slice into wedges and serve warm or at room temperature.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings