This Instant Pot Butternut Squash Frittata with Goat Cheese is the perfect make ahead breakfast for the season. Packed with protein and veggies, it’s the best way to start your day!
Butternut Squash Frittata with Goat Cheese
This frittata is inspired by my favorite veggie omelette at my favorite local breakfast spots.
Veggie Omelette, you say?
Here me out.
This veggie omelette is stuffed with goat cheese and butternut squash and topped off with a drizzle of balsamic glaze. Guys…it’s heaven on a plate.
And because I love a good make ahead breakfast, I decided to turn these yummy flavors into a frittata!
Ingredients + Substitutions for Butternut Squash and Kale Frittata with Goat Cheese
Made with fresh, seasonal ingredients, this savory frittata is perfect for a beautiful fall brunch!
- goat cheese: goat cheese will add a creamy texture to your frittata that can’t be beat. Not a fan? You can sub feta or Parmesan.
- butternut squash: I love to meal prep a bunch of butternut squash to use in different dishes all week long. Don’t forget my How to Cut Butternut Squash – Instant Pot Hack!
- olive oil: you can also use olive oil cooking spray or whatever oil you have.
- kale: feel free to sub whatever greens you have on hand.
- diced onion: you can use 1 small onion or 1/2 of a large for this. TIP: always cut the whole onion, even if you are only using half.
- eggs: you’ll need 8 for the perfect fluffy frittata.
- almond milk: feel free to swap this out for whatever milk you have.
- salt and pepper: Just a pinch of each.
- balsamic glaze: Optional, but adds a top notch flavor that really finishes off this dish perfectly. Use store bought balsamic glaze or make your own balsamic reduction!
To jazz up your frittata, you can always add some fresh herbs or bacon bits. I also love serving this with my Winter Fruit Salad!
How to Make Instant Pot Butternut Squash and Kale Frittata with Goat Cheese
No switching from stove top to oven, the Instant Pot pressure cooks this fluffy frittata in just one pan, and in no time flat!
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Place the butternut squash cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast for 30 to 35 minutes or until golden brown around the edges.
- Grease or spray an Instant Pot safe casserole dish or pan with olive oil or cooking oil spray. Set aside.
- Set your Instant Pot to sauté and add 1 teaspoon of olive oil and the diced onions. Sauté until the onions become fragrant, then add your chopped kale.
- Whisk 8 eggs, salt, and almond milk in the casserole dish. Add in veggie mixture and butternut squash, then top with goat cheese. Gently mix goat cheese in with eggs. Cover with foil.
- Add a cup of water to the inner liner of the instant pot. Using your sling, lower the frittata into the Instant pot.
- Set Instant pot for 12 minutes. After cook time, do a ten minute natural release.
- After removing the frittata from the IP, broil the top for a few minutes before serving (if desired).
- Cut into 4 servings and enjoy with some balsamic glazed drizzled on top.
If I Don’t Have an Instant Pot, Can I Still Make This Recipe?
You sure can. You can always go the traditional route when making a frittata. The roasting of the squash will be the same, but instead of cooking the rest of the veggies in the IP, you’ll use a skillet that can then be transferred to the oven. Saute your veggies, add your whisked eggs, add in the roasted squash, and top with the goat cheese. Then bake in a 400F oven for about 17 minutes or until the frittata is cooked through. My Garden Vegetable Frittata recipe has a step by step guide for this cooking method!
How Long Will This Frittata Stay Fresh?
Frittatas are notoriously great for leftovers! It’s why they work so well as meal prep too. You can slice up servings of frittata and store them in airtight containers separately or in one container with layers of parchment paper in between (to keep the eggs from sticking to themselves) in the fridge for up to 4 days. Frittatas also freeze wonderfully. Simply thaw in the fridge before serving and reheat in the oven or Instant Pot to keep the crisp!
Check Out More Make Ahead Egg Breakfasts
Sheet Pan Breakfast with Sweet Potato, Brussels Sprouts, and Bacon
Instant Pot Frittata with Spinach and Feta
Butternut Squash and Kale Frittata with Goat Cheese
Ingredients
- 1/3 cup goat cheese
- 2 cups butternut squash diced into small cubes
- Olive oil and or olive oil cooking spray
- 1 ½ cups chopped kale
- ½ cup diced onion about ½ onion
- 8 eggs
- ¼ cup original almond milk
- ¼ teaspoon salt
- Balsamic glaze optional
Instructions
Instant Pot
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Place the squash cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast 30 to 35 minutes or until golden brown around the edges.
- Grease or spray an Instant Pot safe casserole or pan with olive oil or cooking oil spray. Set aside.
- Set instant pot to saute and add 1 tsp olive oil and diced onions. Saute until onions become fragrant, then add kale.
- Whisk eggs, salt, and almond milk in the casserole dish. Add in veggie mixture, butternut squash, then top with goat cheese. Gently mix goat cheese in with eggs. Cover with foil.
- Add a cup of water to the inner liner of the instant pot. Using your sling, lower your frittata into the instant pot.
- Set instant pot for 12 minutes. After cook time, do a ten minute natural release.
- After removing the frittata from the IP, broil the top for a few minutes before serving (if desired).
- Cut into 4 servings and enjoy with some balsamic glazed drizzled on top.
Stovetop | Oven
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Place the squash cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast 30 to 35 minutes or until golden brown around the edges.
- Using an oven safe skillet, saute onions until translucent. Then add kale and saute until wilted. Add roasted squash and give everything a nice stir.
- Add your whisked eggs and top with goat cheese. Then bake in a 400F oven for about 17 minutes or until the frittata is cooked through.
TAMRA REYNOLDS says
I’ve made this twice now, and both times I had to cook it twice, as it was still raw after 12 minutes. Once it’s done, it’s delicious!
Nancylynn says
Oh man! Thanks for trusting the recipe and trying again! When was the last time you swapped out your IP sealing ring?
Jennifer Deibel says
I am planning this for my lunches this week. Is there a recipe for the balsamic glaze? Thanks!
Nancylynn says
Yummy lunch idea! You can always buy a balsamic glaze from the store, but it often has added sugar. You can easily make your own by simmering balsamic vinegar in a saucepan until it cooks down and gets to be a thicker, more syrup-like consistency. Hope that helps!
Nicole says
Delicious, as always! 🙂 Just wondering what size dish you recommend using for the 17 minute cook time. It took double that for mine to cook through in the oven. Thank you!
erlyn b guidry says
whats the serving size? i dont see it anywhere
Nancylynn says
1/4 of the whole frittata. So when it is finished cooking, just cut into 4 equal parts!