Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Butternut Squash, Kale and Sausage Frittata



Posts : 16630
Thanked : 808
Join date : 2013-01-12

Butternut Squash, Kale and Sausage Frittata

Post by Lobo on Sat 27 Feb 2016, 10:44 pm

Butternut Squash, Kale and Sausage Frittata

Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 8
Here, kale and winter squash are incorporated into a colorful frittata that makes a great breakfast dish for a crowd. For a vegetarian version, omit the sausage.

  • Printer Friendly Version

  • 1K+


  • 1/2 small butternut squash, seeded, peeled and cut crosswise
      into 1/4-inch (6-mm) half-moons
  • 4 Tbs. (2 fl. oz./60 ml) plus 1 tsp. olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 12 eggs
  • 2 tsp. chopped fresh sage, plus more for garnish
  • 2 Tbs. chopped fresh flat-leaf parsley, plus more for garnish
  • 1 cup (4 oz./125 g) finely grated pecorino romano cheese
  • 1/2 lb. (250 g) bulk sweet Italian sausage
  • 1 small yellow onion, diced
  • 1/2 bunch Tuscan kale, stemmed and cut into 1-inch (2.5-cm)
  • 1/2 cup (4 oz./125 g) ricotta cheese

Wine Pairing

This pairs well with rich, full-bodied sparkling wines from our Wine Club.


Preheat an oven to 425ºF (220ºC). Line a baking sheet with aluminum foil.

In a bowl, toss the squash with 1 Tbs. of the olive oil and season with salt and pepper. Transfer to the prepared baking sheet. Roast until the squash is tender, 20 to 30 minutes.

In a large bowl, whisk together the eggs, salt and pepper. Fold in the 2 tsp. sage, the 2 Tbs. parsley and the pecorino romano.

In the deep half of a large frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and cook, breaking up the large pieces, until well browned, about 8 minutes. Drain on paper towels.

In the same pan over medium heat, warm 2 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the kale and cook, stirring occasionally, until wilted, 2 to 3 minutes. Season with salt and pepper. Add the squash and sausage to the pan.

In the shallow pan over medium heat, warm the remaining 1 tsp. olive oil. Add the egg mixture to the deep pan, stirring to evenly distribute the vegetables. Place the shallow pan upside down on top of the deep pan, and cook until the edges of the frittata are golden and the center is beginning to set, 4 to 6 minutes.

Uncover the pan and run a spatula around the edge of the frittata. Cover with the shallow pan and flip the frittata into the shallow pan. Dollop the top of the frittata with the ricotta cheese. Cover and cook until the eggs are set, 4 to 5 minutes.

Slide the frittata onto a cutting board and garnish with sage and parsley. Let the frittata rest for 5 minutes, then cut into slices and serve. Serves 8.

Williams-Sonoma Kitchen

Related Tips

  • All About Kale >
  • All About Winter Squash

    Current date/time is Thu 27 Oct 2016, 1:47 pm