Pumpkin Kale and Chorizo Frittata

Print Recipe

Seasonal and gluten-free, our flavorful chorizo and chèvre frittata comes together in a flash. Colorful and healthy pumpkin and kale spike this one-skillet brunch or dinner dish.

Serves: 4-6
Difficulty: easy
Prep time: 10 min
Total time: 1 hour
Special tools: 12-inch oven-proof skillet


1/2 lb bulk chorizo or country sausage
1 lb pumpkin or butternut squash, peeled, seeds removed and chunked into 1″ pieces
1/2 med yellow onion, cut into 1/2″ wedges
1 T olive oil
pinch of salt and pepper
2 c (1/4 bunch) lightly packed kale leaves, stems removed, torn small
2 oz goat cheese
8 eggs, beaten, room temp
1 c heavy cream
1/4 t ea salt and pepper


Preheat oven to 350 degrees. In 12″ skillet, tear uncooked chorizo into bite-size pieces and toss with cubed squash, onion, olive oil, salt and pepper. Bake until squash is softened, approx. 20 min, tossing halfway through. Remove from oven. Add kale and crumbled goat cheese, gently stirring once to distribute ingredients evenly. Combine eggs and cream with salt and pepper; pour evenly into pan. Return to oven and bake 25-30 min until center is set and puffs slightly. Allow to rest 10 min before slicing.