Butternut Squash, Kale and Garlic Scape Frittata

  • Servings: 6


8 eggs
1/2 cup milk
salt and pepper
1 small butternut squash, peeled and chopped
1 tablespoon coconut oil
1 teaspoon ground coriander
1 teaspoon ground rosemary
1/4 teaspoon freshly grated nutmeg + a little extra to sprinkle on top
5-6 garlic scapes, sliced
2 cups of baby red kale, roughly chopped
1/3 cup fresh goat cheese, crumbled