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Mini Spiralized Butternut Squash and Feta Frittata

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4


  • 1/2 tablespoon extra virgin olive oil
  • 1 packed cup curly kale chopped
  • 1 small garlic clove minced
  • 1/4 teaspoon red pepper flakes
  • salt and pepper to taste
  • 1.5 cup butternut squash Blade D noodles about 1/4 of a small peeled butternut squash
  • 1/4 teaspoon paprika
  • 4 large eggs beaten
  • 2 tablespoons well-crumbled feta cheese or goat cheese, or omit if dairy-free


  • Preheat the oven to 425 degrees.
  • Place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the kale, garlic and red pepper flakes and season with salt and pepper. Cook for 5 minutes or until kale is mostly wilted and place in an 8” oven-safe skillet. Then, in the skillet used to cook the kale, add in the butternut squash noodles and season with salt, pepper and paprika. Toss and cook for 5 minutes or until noodles are mostly wilted. Place the cooked noodles into the 8” skillet and make sure the kale and noodles are evenly distributed in the skillet.
  • While the butternut squash cooks, stir in the feta to the beaten eggs. Pour the eggs evenly over the frittata and season with pepper. Let cook for 1 minute or until eggs set on the bottom.
  • Bake the 8” skillet frittata for 10-13 minutes or until eggs are cooked through and edges are lightly brown and when pierced with a toothpick, the toothpick comes out clean. Remove from the oven and divide into four slices.